Teriyaki Chicken Bowls

Name: Teriyaki Chicken Bowls
Cook time: 25 min
Yield: 4 servings
Ingredients: 90 ml soy sauce divided; 60 ml mirin divided; 25 g brown sugar divided; 10 g fresh ginger finely grated; 6 g garlic finely grated, divided; 15 ml rice vinegar; 8 g cornstarch divided; 30 ml water divided; 8 ml neutral oil divided; 680 g boneless skinless chicken thighs trimmed; 4 g fine salt; 1 g black pepper freshly ground; 7 ml neutral oil divided; 240 g jasmine rice rinsed; 360 ml water divided; 250 g broccoli florets; 150 g carrot cut into thin batons; 100 g snap peas trimmed; 495 ml water divided; 20 g scallions thinly sliced; 12 g toasted sesame seeds

Weeknight bowls with grilled teriyaki-glazed chicken thighs, steamed jasmine rice, and quick-cooked vegetables finished with scallions and sesame seeds.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

90 ml soy sauce divided
60 ml mirin divided
25 g brown sugar divided
10 g fresh ginger finely grated
6 g garlic finely grated, divided
15 ml rice vinegar
8 g cornstarch divided
30 ml water divided
8 ml neutral oil divided
680 g boneless skinless chicken thighs trimmed
4 g fine salt
1 g black pepper freshly ground
7 ml neutral oil divided
240 g jasmine rice rinsed
360 ml water divided
250 g broccoli florets
150 g carrot cut into thin batons
100 g snap peas trimmed
495 ml water divided
20 g scallions thinly sliced
12 g toasted sesame seeds

Instructions

Combine 90 ml soy sauce, 60 ml mirin, 25 g brown sugar, 10 g grated ginger, 6 g grated garlic, 15 ml rice vinegar, 8 g cornstarch, 30 ml water, and 8 ml neutral oil in a small saucepan. Simmer over medium heat for 2 to 3 minutes, stirring, until glossy and lightly thickened. Remove 60 ml of the sauce for brushing the chicken; reserve the rest warm for serving. The teriyaki sauce is glossy and coats the back of a spoon.
Season 680 g chicken thighs with 4 g salt, 1 g black pepper, then brush lightly with 7 ml neutral oil. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5 to 6 minutes per side, brushing with the reserved 60 ml teriyaki sauce during the last 2 to 3 minutes of cooking. The chicken is deeply browned and reaches 74°C at the thickest part.
While the chicken cooks, combine 240 g rinsed jasmine rice with 360 ml water in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer for 12 minutes. Remove from heat and rest, covered, for 10 minutes. The rice is tender and the surface is no longer wet.
Steam 250 g broccoli florets, 150 g carrot batons, and 100 g snap peas with the remaining 495 ml water until crisp-tender, 4 to 5 minutes. The vegetables are bright, tender, and still have a slight bite.
Slice the chicken. Fluff the rice and divide it among 4 bowls. Top with vegetables and chicken, then spoon over any remaining warm teriyaki sauce from the saucepan. Finish with 20 g scallions and 12 g toasted sesame seeds. The bowls are assembled with rice, vegetables, glazed chicken, and garnish.