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Japanese Teriyaki Chicken Rice Bowl with Fresh Vegetables

Japanese Teriyaki Chicken Rice Bowl with Fresh Vegetables

Japanese teriyaki chicken rice bowl with glossy homemade sauce, fluffy rice and crisp vegetables — a fresh 35-minute dinner, better than takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Ingredients Method

Ingredients
  

For the Chicken
  • 1½ lbs boneless skinless chicken thighs
  • 1 tbsp vegetable oil
  • Salt and black pepper
Teriyaki Sauce
  • ⅓ cup soy sauce
  • 3 tbsp mirin
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
For the Bowls
  • 3 cups cooked Japanese rice
  • 1 cup shelled edamame
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 cucumber sliced
  • 2 green onions sliced
  • 2 tsp toasted sesame seeds

Method
 

  1. Cook the rice according to the package instructions.
  2. Whisk together the soy sauce, mirin, brown sugar, honey, garlic, ginger, and sesame oil.
  3. Mix the cornstarch with the water and set aside.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Season the chicken with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through.
  6. Pour the teriyaki sauce into the skillet and simmer for 2 minutes.
  7. Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.
  8. Slice the chicken into strips.
  9. Divide the rice among four bowls.
  10. Arrange the cucumber, carrots, cabbage, and edamame around the rice.
  11. Place the sliced teriyaki chicken on top.
  12. Spoon the extra sauce over the chicken and garnish with green onions and sesame seeds.
  13. Serve immediately.