Teriyaki Chicken Bowl Recipe

Lunch Bowl Specials

1. 1

   Make the teriyaki marinade

   In a medium bowl, whisk together soy sauce, mirin, honey, minced garlic, and minced ginger until well combined.

2. 2

   Pat chicken thighs dry and toss with a portion of the marinade to coat. Let the chicken marinate for 20-30 minutes at room temperature or refrigerate longer if needed.

3. 3

   Cook the rice

   Rinse jasmine rice under cold water until the water runs clear. In a pot or rice cooker, combine 2 cups rice, 960 ml water, and 0.5 tsp salt. Cook until tender and fluffy, then keep warm.

4. 4

   Prepare the vegetables

   Steam broccoli florets and carrot slices until crisp-tender, about 4-5 minutes. Sauté or steam red bell pepper slices for 2-3 minutes until vibrant.

5. 5

   Sear the chicken

   Heat 1 tablespoon oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve any remaining marinade) and sear until browned on both sides and cooked through, about 6-8 minutes. Transfer to a plate.

6. 6

   Make the glaze

   In the same skillet, add the remaining marinade. Bring to a simmer. Mix cornstarch with 2 tablespoons water to make a slurry, then whisk into the sauce. Cook until thick and glossy.

7. 7

   Return the chicken to the pan and toss to coat with the glaze. Simmer 1-2 minutes to heat through and fully coat.

8. 8

   Assemble the bowls

   Divide cooked rice among four bowls. Top with sliced chicken, steamed vegetables (broccoli, carrots, peppers), and sprinkle with green onions and sesame seeds. Drizzle any extra glaze over bowls and serve immediately.