Teriyaki Recipe

Make the marinade

In a bowl whisk together 1 tbs low-sodium soy sauce, 1 tbs mirin, 1 tbs sake (or dry white wine), 1 tbs brown sugar, 1 tsp grated fresh ginger and 1 tsp minced garlic until sugar dissolves.

Marinate the chicken

Trim excess fat from 1 lb chicken thighs and place in a resealable bag or shallow dish. Pour 2/3 of the marinade over the chicken, reserving about 2 tbs for glazing/sauce. Seal and refrigerate for at least 30 minutes and up to 4 hours.

Cook and glaze

Preheat a grill or grill pan to medium-high. Remove chicken from marinade and pat lightly dry. Grill chicken 4–6 minutes per side (internal temperature 165°F / 74°C) until caramelized. While chicken cooks, combine the reserved marinade with 1 tsp cornstarch in a small saucepan over medium heat and bring to a simmer, stirring until slightly thickened into a glaze (about 1–2 minutes). Brush glaze over chicken in the last minute of grilling and after removing from heat. Let rest 5 minutes, then slice into bite-sized strips.

Cook the rice

Rinse 1 cup short-grain rice under cold water until the water runs clear. Combine the rice with 1.25 cups water in a small pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with a fork.

Prepare spinach and edamame

While rice cooks, heat 1 tsp neutral oil in a skillet over medium. Add 2 cups baby spinach and a pinch (1/4 tsp) kosher salt; sauté briefly just until wilted (about 30–45 seconds). Transfer spinach to a bowl. In the same pan, add frozen shelled edamame (about 3 oz) and sauté 1–2 minutes until heated through; season lightly with a pinch of salt. Keep cabbage raw and shredded (1 cup shaved cabbage) to retain crunch.

Combine 1/2 cup finely diced pineapple, 2 tsp minced red onion, 1 tbs chopped cilantro, 1 tsp lime juice, 1/4 tsp minced jalapeño (optional) and 1/8 tsp salt in a small bowl. Stir and let sit 5–10 minutes at room temperature for flavors to marry.

Warm teriyaki sauce

If using prepared teriyaki sauce (1/2 cup), warm it gently in a small pan and stir in 1/2 tsp sesame oil. If using leftover marinade glaze, thin with 1–2 tsp water and warm to serving temperature.

Assemble the bowls

Divide the cooked rice between two bowls. Arrange sliced grilled chicken on one side, wilted spinach and raw shaved cabbage on separate sections, and place the sautéed edamame next to them. Spoon pineapple pico over or beside the chicken. Drizzle warmed teriyaki sauce over chicken and rice. Garnish with 1 tsp toasted sesame seeds and 1 tbs sliced green onions. Serve immediately.