Description
A flavorful and easy-to-make teriyaki chicken rice bowl with a perfect balance of sweet and savory flavors, served with fresh vegetables and optional garnishes.
Ingredients
Scale
- ¼ cup (60 ml) mirin
- ¼ cup (60 ml) cooking sake
- ¼ cup (60 ml) tamari (or light soy sauce)
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs
- 1 cup (140 g) edamame beans
- 1 cup (75 g) shredded red cabbage
- 1 cup (90 g) julienned carrot
- Jasmine rice (as needed)
- ½ cup (125 g) whole-egg mayonnaise (optional)
- 1 tsp white and black sesame seeds (optional)
- Sliced fresh red chilli (optional)
Instructions
- In a bowl, mix mirin, cooking sake, tamari, and brown sugar to make the teriyaki sauce.
- Heat olive oil in a pan over medium heat. Add chicken thighs and cook until browned on both sides.
- Pour the teriyaki sauce over the chicken. Simmer until the sauce thickens and the chicken is fully cooked.
- Prepare the rice as per package instructions.
- Assemble bowls with rice, sliced teriyaki chicken, edamame beans, shredded cabbage, and julienned carrots.
- Drizzle with mayonnaise (if using) and sprinkle sesame seeds and sliced chilli on top.
- Serve immediately.
Notes
- Use chicken breasts instead of thighs for a leaner option.
- If edamame beans are unavailable, substitute with green peas.
- Adjust the amount of chilli based on your spice preference.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: teriyaki chicken, rice bowl, Japanese recipe, easy dinner