Teriyaki Chicken Rice Bowls

Name: Teriyaki Chicken Rice Bowls
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless chicken thighs, cut into bite-sized pieces; 1/3 cup soy sauce; 3 tbsp honey; 2 tbsp mirin or rice vinegar; 1 tbsp grated ginger; 2 cloves garlic, grated; 2 tsp cornstarch mixed with 2 tbsp water; 1 tbsp neutral oil; 4 cups cooked short-grain rice; Sliced scallions and toasted sesame seeds

Easy Dinners Chicken High-Protein

A twenty-five minute dinner that tastes like takeout but costs a fraction of it: glossy soy-ginger chicken spooned over hot rice with scallions and sesame.

Course: Easy Dinners
Time: 25 min
Servings: 4

Cooking Notes

Cut the chicken into evenly sized pieces and give it enough room to brown. Browning first keeps the finished bowl from tasting like chicken simply simmered in sweet sauce.
Reduce the teriyaki sauce until it lightly coats a spoon before tossing it with the chicken. A properly reduced sauce clings to the meat instead of soaking straight into the rice.
Keep the rice, chicken, and vegetables distinct until serving. That preserves their textures and makes it easier to add crisp or fresh toppings without steaming them in the hot sauce.

Recipe Card

Teriyaki Chicken Rice Bowls

By Gabriella

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Category: Easy Dinners
Total Time: 25 min
Difficulty: Easy

Servings: 4

Ingredients

1.5 lbs boneless chicken thighs, cut into bite-sized pieces
1/3 cup soy sauce
3 tbsp honey
2 tbsp mirin or rice vinegar
1 tbsp grated ginger
2 cloves garlic, grated
2 tsp cornstarch mixed with 2 tbsp water
1 tbsp neutral oil
4 cups cooked short-grain rice
Sliced scallions and toasted sesame seeds

Instructions

1
Whisk the soy sauce, honey, mirin, ginger, and garlic together in a small bowl so the sauce is ready before the pan gets hot.
2
Sear the chicken in the oil over medium-high heat, undisturbed at first, until the pieces are browned on at least two sides and cooked through.
3
Pour in the sauce and let it bubble hard for a minute, then stir in the cornstarch slurry and cook until it clings to every piece.
4
Spoon the chicken and its glaze over bowls of hot rice, then finish with scallions and sesame seeds while everything is still steaming.