Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 chicken thighs, boneless skin-on; 3 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake or dry sherry; 1 tbsp sugar; 1 tbsp honey; 2 tsp cornflour; 2 cups steamed jasmine rice; 1 cucumber, thinly sliced; 2 tbsp rice wine vinegar; sesame seeds and spring onion to garnish

Japanese-American glazed chicken thighs over steamed rice with quick-pickled cucumber. Scoring the chicken skin and starting it skin-side down in the pan is what renders the fat slowly enough to get it properly crisp before the meat overcooks.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

easy

Cuisine

American

Ingredients

6chicken thighs, boneless skin-on

3 tbspsoy sauce

2 tbspmirin

2 tbspsake or dry sherry

1 tbspsugar

1 tbsphoney

2 tspcornflour

2 cupssteamed jasmine rice

1cucumber, thinly sliced

2 tbsprice wine vinegar

sesame seeds and spring onionto garnish

Instructions

Mix soy sauce, mirin, sake, sugar, honey and cornflour for teriyaki sauce.

Score chicken skin. Pan-fry skin-side down 6 minutes until golden. Flip and cook 4 more minutes.

Pour over teriyaki sauce and simmer 3 minutes, turning to coat.

Quick-pickle cucumber in rice wine vinegar with a pinch of salt and sugar — 10 minutes.

Serve chicken over rice with pickled cucumber. Garnish with sesame seeds and spring onion.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

119

Protein

10.7g

Fat

1.2g

Carbs

15.3g

Fiber

0.5g

Sodium

633mg

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