Chicken Teriyaki Bowl
Glossy soy-mirin glaze, seared chicken, rice and scallion.
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Pat the chicken dry before searing - wet chicken steams instead of browning, and you lose the glossy lacquer that makes teriyaki teriyaki.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighs
- ⅓ cupsoy sauce
- ¼ cupmirin
- 1 tbsprice vinegar
- 2 tbspsugar
- 1 tbspfresh gingergrated
- 2garlic clovesgrated or minced
- 1 tbspneutral oil
- 1½ cupswhite ricerinsed
- 3scallionsthinly sliced
- 1 tsptoasted sesame seedstoasted
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 520calories
- 38gprotein
- 58gcarbs
- 14gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse rice until water runs clear. Start it in a rice cooker or covered pot (1½ cups rice and 1 1/3 cups water per cup of rice, 18 min).
- Grate ginger and garlic. Slice scallions thin.
- Whisk soy sauce, mirin, rice vinegar, sugar, ginger, and garlic in a bowl - that's your glaze.
Sear
Heat neutral oil in skillet over medium-high. Pat chicken dry, season lightly with salt. Sear thighs 4-5 min per side until deep golden and cooked through (165°F). Transfer to cutting board.
10 min · hands onReduce glaze
Pour the whisked glaze into the same skillet (don't wipe - those browned bits are flavor). Simmer 2-3 min until it thickens enough to coat a spoon.
3 min · hands onGlaze chicken
Slice chicken against the grain into 1/2-inch strips. Return to the pan, toss to coat in glaze for 30 seconds.
1 min · hands onBowl up
Scoop rice into bowls. Top with glazed chicken and any extra sauce. Shower with scallions and toasted sesame seeds.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sear 3 min/side instead of 4-5; breasts overcook fast. Saves about 3 minutes.
Press tofu 10 min, cube, sear all sides 6-8 min total before glazing.
Sear skin-side down 4 min, flip 2 min, then glaze. Saves about 2 minutes.
Brown rice takes ~40 min total - start it before anything else. Adds about 20 minutes.
What keeps
Teriyaki chicken keeps 4 days. Store sauce-coated chicken and rice separately so the rice doesn't go gummy.
Reheat chicken covered to keep it juicy.
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