Teriyaki Chicken Rice Bowl
Tender, sweet, and savoury, this teriyaki chicken rice bowl recipe is easy to make, full of flavours, and takes you under 30 minutes.
Ingredients
- 2 boneless chicken thighs (about 160g)
- 1 rice bowl
- Chopped spring onions (optional for garnish)
- Sesame seeds (optional for garnish)
For the teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp rice wine
- 1-2 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic minced
Instructions
- Preparation: Make a few slits on the boneless chicken thighs for better marination. Mince the garlic and grate the ginger using a grater plate.
- Prepare the teriyaki sauce: In a bowl or measuring cup, mix together soy sauce, mirin, rice wine, honey, minced garlic, and grater ginger. (Optional) You can squeeze in some lime juice or rice vinegar for a slight tang to brighten the sauce.
- Marinate the chicken: Place the chicken thighs in a bowl, add about half the teriyaki sauce, and give them a massage. Marinate for 5-10 mins.
- Cook the dish: In a pan, heat some oil over medium-high heat. Pan sear the marinated chicken both sides until golden brown (about 2 mins per side). Pour in the teriyaki sauce, and simmer for another 3-4 mins.
- Rest the chicken: Remove the chicken from the pan, and let it rest on the chopping board while the sauce continues to thicken. Add in cornstarch slurry to thicken the sauce until glossy.
- Assemble the bowl: Slice the chicken thighs into pieces, place them over a bowl of steamed rice, and drizzle the teriyaki glaze. Garnish with sesame seeds and chopped spring onions.