Teriyaki Chicken Bowls

Name: Teriyaki Chicken Bowls
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Cuisine: Japanese
Ingredients: 10½ oz White Rice; 3 tbsp Soy Sauce; 3 tbsp Mirin; 2 tbsp Sake; ¾ tbsp Brown Sugar; 1 lb Broccoli; ¼ tsp Salt; 1 tbsp Vegetable Oil; 1¼ lb Chicken Thigh; ½ oz Sesame Seeds

By Eatpace

Pan-seared chicken thighs are glazed with a homemade teriyaki sauce and served over rice with broccoli and sesame. The sauce and chicken cook while the rice simmers.

Total: 41 min; 10 prep · 31 cook
Serves: 4; Scale it below
Calories: 599; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

Teriyaki chicken, broccoli, and sesame seeds served over white rice in a bowl.

41 min

Method

6 steps 10 min prep · 31 min cook

Prep

Step 1. Rinse White Rice, then bring it and most of the Water to a boil in a covered saucepan. Reduce to low and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, stir Soy Sauce, Mirin, Sake, and Brown Sugar together in a small bowl.

Cook

Step 3. Put Broccoli, the rest of the Water, and Salt in a large skillet. Cover and cook over medium-high heat until crisp-tender, about 5 minutes. Transfer to a plate and wipe the skillet dry.
Step 4. Heat Vegetable Oil in the skillet over medium-high heat. Add Chicken Thigh in a single layer and cook, turning occasionally, until browned and cooked through with no pink inside, about 8 minutes.
Step 5. Pour the sauce into the skillet and reduce the heat to medium. Stir until the sauce bubbles and lightly coats the chicken, about 3 minutes.

Finish & serve

Step 6. Fluff the rice and divide it among bowls. Add the chicken and broccoli, spoon the sauce over them, and sprinkle with Sesame Seeds.

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Tips

Good to know

Check the thickest chicken pieces with an instant-read thermometer; they should reach 165°F.

Swap it

Use gluten-free tamari in place of soy sauce if needed, and check the mirin label for gluten.

Leftovers

Cool leftovers promptly in shallow containers, refrigerate for up to 3 days, and reheat until steaming hot.

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