Teriyaki Chicken Bowl Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice them across the grain into 1/3-inch thick strips. Pat dry with paper towels.

Make marinade

In a bowl combine 3 tbsp low-sodium soy sauce, 1 tbsp mirin, 1 tsp sesame oil, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Whisk until the cornstarch is mostly dissolved.

Marinate

Add the sliced chicken to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes is fine.

Stir-fry chicken

Heat a large nonstick or carbon steel skillet over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. Remove the chicken from the marinade (reserve marinade), shake off excess, and add to the hot pan in a single layer. Cook without moving for 1–2 minutes until the underside browns, then stir and cook until pieces are cooked through and slightly caramelized, about 3–4 more minutes total. Transfer chicken to a plate and keep warm.

Combine sauce ingredients

In a small bowl or measuring cup combine 1/2 cup soy sauce, 2 tbsp brown sugar, 2 tbsp mirin, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 minced garlic clove. Stir until sugar dissolves.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Return the reserved marinade to the skillet used for the chicken and add the combined sauce. Bring to a gentle simmer over medium heat, then whisk in the cornstarch slurry. Simmer, stirring, until the sauce thickens and becomes glossy, about 1–2 minutes. Remove from heat and stir in 1/2 tsp toasted sesame oil.

Coat chicken

Return the cooked chicken to the skillet with the sauce and toss to coat evenly. Cook together 30–60 seconds so the chicken is heated through and well glazed. Taste and adjust seasoning (add a pinch of sugar or a few drops of rice vinegar if needed).

While chicken marinates, rinse 1 cup jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice, 1.25 cups water, and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit covered 10 minutes, then fluff with a fork.

Steam/stir-fry bok choy

Heat 1 tsp vegetable oil in a separate large skillet or wok over medium heat. Add 1 sliced garlic clove and sauté 10–15 seconds until fragrant. Add the halved baby bok choy, cut-side down, and cook 1–2 minutes until lightly charred. Add 2–3 tbsp water to the pan, cover, and steam for 2–3 minutes until stems are just tender but still bright green. Remove lid and toss quickly to evaporate excess liquid.

Finish and garnish

Divide jasmine rice among 2 bowls. Spoon glazed teriyaki chicken over the rice. Arrange steamed bok choy alongside. Sprinkle sliced green onions and 1 tsp toasted sesame seeds over the bowls and finish with a light pinch (about 1/4 tsp) of red pepper flakes if desired.