Chicken & Steak Bowl Recipe

Prepare proteins

Trim excess fat from the chicken thighs and sirloin. Cut the chicken into 1" pieces and the steak into 1/2" cubes. Pat dry with paper towels; dividing moisture helps a good sear.

In a medium bowl combine 1 tbs soy sauce, 1 tbs mirin, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp cornstarch. Stir to dissolve the sugar and cornstarch.

Reserve half of this marinade (about 2–3 tbs) to toss with cooked proteins later. Add the chicken pieces to the remaining marinade, toss to coat, and let sit 10–15 minutes at room temperature (or up to 1 hour refrigerated). Do not over-marinate steak — keep steak separate and lightly season with 1/4 tsp black pepper and 1/4 tsp salt just before cooking.

Heat 1 tbs vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if needed). Sear without moving 2–3 minutes until golden, then stir and cook another 2–3 minutes until juices run clear and internal temperature reaches 165°F (74°C). Transfer to a plate.

Wipe the pan if very browned, add remaining 1 tbs oil and increase heat to high. Add steak cubes in a single layer and sear 1–2 minutes per side for medium-rare to medium (adjust time for desired doneness). Remove steak to a plate and tent with foil to rest 5 minutes.

While proteins rest, make the teriyaki: in a small saucepan combine 1 cup soy sauce, 1 cup water, 1 tbs brown sugar, 1 tbs honey, 2 tbs mirin (or rice vinegar), 1 tsp grated ginger and 1 tsp minced garlic. Heat over medium, stirring until sugar dissolves.

In a small bowl whisk 2 tsp cornstarch with 2 tbs cold water to make a slurry. When the sauce simmers, whisk in the slurry and continue to simmer 1–2 minutes until the sauce thickens to glaze consistency. Remove from heat and let cool slightly.

Taste and adjust: if too salty add 1 tsp honey or a splash of water; if too thin simmer another minute. Reserve 2–4 tbs of the sauce to toss with the cooked proteins and keep the rest warm for serving.

Toss the rested chicken and steak separately with a few tablespoons of the warm teriyaki so they are glazed but not swimming in sauce. Return proteins to the pan for 30 seconds over low heat if you want the sauce to set and slightly caramelize, then remove from heat.

Rinse 1 cup rice under cold water until the water runs mostly clear to remove excess starch. Combine the rinsed rice and 1.25 cups water in a medium saucepan with a pinch (about 1/8 tsp) salt. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes.

Meanwhile, steam or heat 1 cup frozen mixed vegetables according to package directions (or briefly blanch or steam broccoli florets until bright green and tender-crisp). Toss vegetables with 1 tsp sesame oil and a pinch of salt.

Fluff rice with a fork and optionally stir in 1 tsp rice vinegar for brightness.

Divide the rice among 3–4 bowls (about 3/4 cup cooked rice per serving). Arrange glazed chicken on one side and sliced or cubed steak on the other. Add the warmed vegetables to a section of each bowl.

Spoon additional teriyaki sauce over the proteins as desired (reserve any extra for guests to add). Sprinkle sliced green onions and toasted sesame seeds over the bowls. Taste and adjust with remaining salt if needed.

Serve immediately while hot. Provide extra soy sauce or sriracha on the side if desired.