Teriyaki Chicken Bowls
Delicious, satisfying meal that's both easy to make and packed with flavor, these Teriyaki Chicken Bowls deliver a perfect balance of sweet and savory teriyaki sauce, tender chicken, and fresh vegetables, all served over a bed of fluffy rice.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin or substitute with rice vinegar + 1 tbsp sugar
- 3 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups white rice cooked
- 2 cups broccoli florets
- 1 large carrot julienned
- Green onions and sesame seeds for garnish
Instructions
- Start by combining soy sauce, mirin, brown sugar, garlic, and ginger in a bowl. Remove 1/4 cup of this mixture and set aside for later.
- Add the chicken pieces to the remaining sauce and let them marinate for 15-30 minutes (or up to 4 hours if you have time).
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook until golden brown and cooked through, about 6-8 minutes.
- While the chicken cooks, mix the reserved sauce with cornstarch until smooth.
- Add the broccoli and carrots to the pan with the chicken, cooking for 2-3 minutes until crisp-tender.
- Pour the cornstarch mixture into the pan and cook for 1-2 minutes until the sauce thickens.
- Serve over rice and garnish with green onions and sesame seeds.