American · Dinner
Chicken Teriyaki Rice Bowl
Boneless chicken thighs marinate in a soy, mirin, and brown sugar teriyaki glaze, then pan-sear until caramelized and slice over steamed white rice. Finished with a glossy reduction of the marinade, toasted sesame seeds, and scallions, with steamed broccoli alongside for a balanced American-style rice bowl.
$4
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
577Calories
45.1gProtein
16.4gFat
57.9gCarbs
21.6gSugar
3.4gFiber
1806mgSodium
189mgChol
4.2gSat Fat
protein-rich
rich-umami
hidden-gems
dairy-free
Instructions
1
Prep
Cut the chicken into bite-size pieces, grate the ginger, mince the garlic, and thinly slice the scallion for garnish.
2
Marinate
Combine chicken with soy sauce, mirin, brown sugar, ginger, and garlic; leave 20 minutes until glossy.
3
Sear
Lift chicken from the marinade, reserving liquid, and sear in a hot skillet with sesame oil over medium-high heat 6 to 7 minutes until no pink remains.
4
Reduce
Pour reserved marinade into the skillet over medium heat, add the cornstarch slurry, and simmer 2 minutes until the sauce turns glossy and coats the chicken.
5
Plate
Spoon the white rice into a bowl, top with glazed chicken and steamed broccoli, and scatter with sesame seeds and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-size pieces
- 6 tbsp90ml soy sauce
- 4 tbsp60ml mirin
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 2 tsp10ml sesame oil
- 2 cup320g cooked white rice
- 5.2 oz150g broccoli florets
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
