Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Cook time: 20 min
Yield: 4 servings
Ingredients: 240 g white rice rinsed; 360 ml water for rice; 680 g boneless skinless chicken thighs trimmed; 4 g salt for chicken; 1 g black pepper ground; 10 ml neutral oil divided; 60 ml soy sauce for teriyaki sauce; 45 ml mirin for teriyaki sauce; 20 g honey for teriyaki sauce; 6 g garlic minced; 6 g fresh ginger grated; 6 g cornstarch mixed with water; 30 ml water for cornstarch slurry; 10 ml neutral oil divided; 200 g broccoli florets cut into bite-size pieces; 120 g carrot julienned or thinly sliced; 100 g snap peas trimmed; 8 g sesame seeds toasted, for garnish; 20 g scallions thinly sliced, for garnish

A weeknight rice bowl with grilled chicken, a glossy teriyaki glaze, steamed rice, and quickly cooked vegetables. The sauce is cooked briefly in the pan so it thickens enough to coat the chicken and rice without requiring a separate marinade.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

240 g white rice rinsed
360 ml water for rice
680 g boneless skinless chicken thighs trimmed
4 g salt for chicken
1 g black pepper ground
10 ml neutral oil divided
60 ml soy sauce for teriyaki sauce
45 ml mirin for teriyaki sauce
20 g honey for teriyaki sauce
6 g garlic minced
6 g fresh ginger grated
6 g cornstarch mixed with water
30 ml water for cornstarch slurry
10 ml neutral oil divided
200 g broccoli florets cut into bite-size pieces
120 g carrot julienned or thinly sliced
100 g snap peas trimmed
8 g sesame seeds toasted, for garnish
20 g scallions thinly sliced, for garnish

Instructions

Combine the rinsed rice and water in a medium saucepan. Cover, bring to a boil over high heat, then reduce to low and cook until the water is absorbed and the rice is tender. Remove from the heat and keep covered. Rice is tender and all water is absorbed, about 15 minutes total.
While the rice cooks, season the chicken with salt and black pepper. Chicken is evenly seasoned.
Heat 10 ml of the oil in a large skillet or grill pan over medium-high heat. Grill or sear the chicken until browned and cooked through, about 4 to 6 minutes per side depending on thickness. Transfer to a plate and rest briefly. Chicken reaches 74°C at the thickest part and the juices run clear.
In a small saucepan, combine the soy sauce, mirin, honey, garlic, and ginger. Bring to a gentle simmer over medium heat. Stir the cornstarch and 30 ml water into a smooth slurry, then whisk it into the sauce and cook until glossy and lightly thickened. Sauce lightly coats a spoon, 2 to 3 minutes after the slurry is added.
Heat the remaining 10 ml oil in the same large skillet over medium-high heat. Add the broccoli, carrot, and snap peas, then stir-fry until crisp-tender; add a small splash of water if the pan looks dry. Vegetables are bright and just tender, 4 to 5 minutes.
Slice the chicken. Divide the rice among four bowls, top with the vegetables and chicken, spoon over the teriyaki sauce, and finish with sesame seeds and scallions. Bowls are assembled and the sauce is evenly distributed.