Name: Teriyaki Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces; ½ cup soy sauce (low sodium preferred); ¼ cup mirin (Japanese sweet rice wine); ¼ cup brown sugar, packed; 2 tablespoons honey; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water; 2 cups short-grain white rice, cooked according to package instructions; 2 cups broccoli florets, steamed; 1 large carrot, julienned; 1 tablespoon sesame oil; 2 green onions, thinly sliced for garnish; 1 tablespoon toasted sesame seeds for garnish

Instructions

Prepare the teriyaki sauce

In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, minced garlic, and grated ginger until sugar is dissolved. Set aside ¼ cup of the sauce for later use.
Marinate the chicken

Place the chicken pieces in a large bowl and pour the remaining teriyaki sauce over the chicken. Toss to coat evenly and let marinate for at least 10 minutes while you prepare the other components.
Cook the chicken

Heat sesame oil in a large skillet over medium-high heat. Using a slotted spoon, transfer the chicken to the skillet (reserve the marinade). Cook for 7-8 minutes, turning occasionally, until the chicken is browned and cooked through (internal temperature of 165°F).
Finish the teriyaki sauce

Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook for 2 minutes. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens and coats the chicken pieces, about 1-2 minutes.
Prepare the vegetables

While the chicken is cooking, steam the broccoli florets until tender-crisp, about 3-4 minutes. Julienne the carrot into thin strips. Keep vegetables warm until ready to serve.
Assemble the bowls

Divide the cooked rice among four serving bowls. Arrange the teriyaki chicken, steamed broccoli, and julienned carrots over the rice. Drizzle with the remaining ¼ cup of teriyaki sauce that was set aside earlier.
Garnish and serve

Sprinkle each bowl with sliced green onions and toasted sesame seeds. Serve immediately while hot for the best flavor and texture.

Teriyaki Chicken Bowl

Ingredients

Instructions

Nutritional Information