Chicken Teriyaki Rice Bowl Recipe
Make Chicken Teriyaki Rice Bowl Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken Teriyaki
For the Rice
For Toppings
Method
Cooking the Rice
Prepare the Rice
In a medium saucepan, combine the white rice and water. Bring to a boil over medium-high heat.
Simmer the Rice
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
Preparing the Chicken Teriyaki
Marinate the Chicken
In a mixing bowl, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Add the chicken thighs to the marinade, ensuring they are well-coated. Allow it to marinate for at least 30 minutes (or overnight in the fridge for best flavor).
Cook the Chicken
In a large skillet over medium heat, add the marinated chicken thighs. Cook for about 5-7 minutes on each side or until the chicken is cooked through and has a nice glaze.
Make the Teriyaki Sauce
In a small bowl, mix cornstarch with water to create a slurry. Once the chicken is cooked, remove it from the skillet and set aside. Add the cornstarch slurry to the remaining marinade in the skillet, stirring constantly until the sauce thickens (about 2-3 minutes).
Combine Chicken and Sauce
Return the cooked chicken to the skillet, coating it well with the thickened teriyaki sauce. Cook for an additional 1-2 minutes to heat through.
Assembling the Rice Bowl
Serve the Rice
Scoop a portion of the cooked rice into a serving bowl.
Add Chicken
Top the rice with the teriyaki chicken, ensuring to drizzle extra sauce over the top.
Garnish
Finish with chopped green onions, toasted sesame seeds, and steamed broccoli florets as toppings.
