Irresistible 30-Minute Teriyaki Chicken Rice Bowl Bliss
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
- ¼ cup 60 ml mirin
- ¼ cup 60 ml cooking sake
- ¼ cup 60 ml tamari (or light soy sauce)
- 1 tablespoon brown sugar
- 1 tablespoon 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 teaspoon 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.