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Ingredients
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Rice
Teriyaki Chicken
Method
Cooking the Rice
- 1
Rinse the Rice
Place the white rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps to prevent the rice from becoming gummy.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
- 3
Preparing the Teriyaki Chicken
- 4
Marinate the Chicken
In a bowl, combine the teriyaki sauce, minced garlic, grated ginger, and sesame oil. Add the chicken breasts and coat them well. Allow the chicken to marinate for at least 30 minutes (up to 4 hours) in the refrigerator.
- 5
- 6
Glaze the Chicken
In the last few minutes of cooking, brush the reserved marinade over the chicken to glaze it. Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
- 7
Slice the Chicken
Once cooked, remove the chicken from the heat and let it rest for a few minutes. Then slice it into strips.
Assembling the Bowl
- 8
Serve the Bowl
In a large bowl, add a generous portion of fluffy rice as the base. Top it with the sliced teriyaki chicken.
- 9
Garnish
Sprinkle sliced green onions and sesame seeds over the chicken to finish. Serve immediately and enjoy your Teri Bowl!
