Chicken Teriyaki Bowl Recipe

Prepare marinade

In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake (or dry sherry), 2 tbsp brown sugar, grated ginger, and minced garlic. Whisk until sugar dissolves.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and place them in a shallow dish or zip-top bag. Pour the marinade over the chicken, turning to coat. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours.

Bring to room temperature

About 15 minutes before cooking, remove chicken from refrigerator to take the chill off. Reserve marinade for later (do not use reserved raw marinade directly as a glaze unless boiled).

Rinse 1 cup rice under cold water until the water runs mostly clear to remove excess starch. In a small saucepan, combine rinsed rice, 1 1/4 cups water, and 1/4 tsp salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit covered 10 minutes, then fluff with a fork.

While rice cooks, prepare vegetables. Steam or blanch 2 cups broccoli florets until bright green and just tender (about 3-4 minutes), then plunge into cold water to stop cooking and preserve color. Julienne 1 carrot and thinly slice cucumber if using. Thinly slice scallions and toast 1 tsp sesame seeds in a dry skillet over medium heat until fragrant, about 1-2 minutes.

Heat 1 tbsp neutral oil in a large skillet or grill pan over medium-high heat until shimmering. Pat chicken dry (reserve marinade) and season lightly with 1/4 tsp salt and 1/4 tsp pepper. Add chicken thighs to the hot pan, skin-side (if present) or smooth side down, and sear undisturbed 4-5 minutes until well browned. Flip and cook another 4-5 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Reduce heat if the exterior browns too quickly.

Remove chicken to a cutting board and tent with foil to rest 5 minutes, then slice into bite-sized pieces.

Make a finishing glaze: in a small saucepan or skillet, combine reserved marinade (strained to remove solids) with an additional 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, and 2 tbsp water. Bring to a gentle simmer over medium heat. In a small bowl, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk into the simmering sauce. Cook 1-2 minutes until glossy and slightly thickened. Remove from heat and stir in 1/2 tsp sesame oil.

Return sliced chicken to the skillet with the glaze and toss gently to coat, heating through for 30-60 seconds so the sauce clings to the chicken. Alternatively, brush glaze onto whole chicken pieces after cooking.

Divide the steamed rice between 2 bowls (about 1/2 cup cooked rice per bowl if using 1 cup uncooked). Arrange glazed chicken on top of the rice. Add broccoli, julienned carrots, cucumber slices, and pickled ginger as desired.

Garnish with sliced scallions and toasted sesame seeds. Serve immediately, passing additional teriyaki sauce on the side if desired.