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Teriyaki rice bowl Recipe

Japanese-inspired · Main course · 35 min total

A quick and flavorful teriyaki rice bowl featuring tender chicken thighs glazed in a homemade sweet and savory sauce, served over steamed rice with crisp vegetables.

Ingredients

• 1 1/2 cups short-grain white rice
• 1 1/2 cups water
• 1 lb boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon vegetable oil
• 1 cup steamed broccoli florets
• 1 carrot, julienned
• 1/2 cup edamame, shelled
• 2 green onions, sliced

Instructions

1. Rinse rice under cold water until water runs clear. Combine rice and 1 1/2 cups water in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, whisk together soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a small bowl. Set aside.
3. Cut chicken thighs into bite-sized pieces. Season lightly with salt and pepper.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
5. Pour the soy sauce mixture into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until sauce thickens, about 1-2 minutes.
6. Return chicken to the skillet and toss to coat in the teriyaki sauce. Add broccoli, carrot, and edamame; cook for 1-2 minutes until vegetables are tender-crisp.
7. To serve, divide rice among bowls. Top with chicken and vegetable mixture. Garnish with sliced green onions.

Tips

• For a vegetarian version, substitute chicken with firm tofu or tempeh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Adjust sweetness by adding more or less honey.

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