Teriyaki Chicken Bowl (Printer-friendly)

Tender chicken with teriyaki glaze over steamed rice, topped with vibrant sautéed vegetables.

# Ingredient List:

→ Chicken

01 - 1.1 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Teriyaki Sauce

05 - 1/3 cup soy sauce
06 - 1/4 cup mirin
07 - 2 tablespoons honey or brown sugar
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

→ Vegetables

12 - 1 medium carrot, julienned
13 - 1 red bell pepper, sliced
14 - 3.5 ounces broccoli florets
15 - 3.5 ounces sugar snap peas
16 - 1 tablespoon vegetable oil

→ Base & Garnish

17 - 3 cups cooked white or brown rice
18 - 2 tablespoons sesame seeds
19 - 2 spring onions, thinly sliced

# Directions:

01 - Prepare rice according to package instructions and keep warm.
02 - Combine soy sauce, mirin, honey or brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Simmer over medium heat, then stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5 to 6 minutes. Remove from skillet and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the skillet. Stir-fry carrots, bell pepper, broccoli, and sugar snap peas for 3 to 4 minutes until tender-crisp.
05 - Return chicken to skillet, pour teriyaki sauce over chicken and vegetables, toss to coat, and heat for 1 to 2 minutes.
06 - Divide rice among four bowls. Top with teriyaki chicken and vegetables. Garnish with sesame seeds and sliced spring onions.

# Expert Tips:

01 -
  • It comes together in 35 minutes, which means you can go from hungry to satisfied before your favorite show starts.
  • The glaze caramelizes on the chicken in a way that makes even basic ingredients taste restaurant-quality.
  • You can swap in whatever vegetables you have lying around without ruining anything.
02 -
  • If your sauce is too thin, you didn't use enough cornstarch, and no amount of simmering will fix it; always make sure to stir the slurry before adding it so the cornstarch doesn't clump.
  • High heat is your friend here; a timid flame will cause the chicken to release moisture and steam instead of sear, and suddenly you've got rubbery meat instead of juicy, caramelized pieces.
03 -
  • If you find yourself with a too-sweet sauce, a squeeze of fresh lime or lemon juice in the last minute can pull everything back into balance.
  • Toast your sesame seeds in a dry pan for 30 seconds right before using them; it's a small step that makes a noticeable difference in every bowl.
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