Teriyaki Chicken Bowl Recipe
White rice, teriyaki chicken thigh, sliced cucumber, carrot
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Ingredients
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Rice
Chicken
Vegetables
Method
Prepare Rice
- 1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
Prepare Chicken
- 2
Marinate the Chicken
In a mixing bowl, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Add the chicken thighs to the marinade and let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- 3
Cook the Chicken
Heat a large skillet or pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken thighs for about 6-7 minutes on each side, or until fully cooked and browned. Remove the chicken from the pan and set aside.
- 4
Prepare Teriyaki Sauce
In the same skillet, add the reserved marinade and bring it to a simmer. In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry. Add the slurry to the simmering sauce and stir until the sauce thickens. Return the cooked chicken to the skillet and coat it with the sauce.
Assemble Bowl
- 5
Serve the Bowl
In a serving bowl, layer the cooked rice as the base. Slice the teriyaki chicken thighs and arrange them on top of the rice. Add sliced cucumber and julienned carrot on the side. Drizzle any remaining teriyaki sauce over the top if desired.