1 ½pounds (650g)skinless and boneless chicken thighssee note 2
¼teaspoonground black pepper
1tablespoongrated fresh ginger
¼cuplow sodium soy sauceor tamari
1tablespoonrice wine vinegar
1teaspoontoasted sesame oil
1teaspontoasted sesame seeds
To Assemble Teriyaki Bowls (all optional suggestions, choose your favorites)
cooked white or brown ricesee note 3
sliced green onion
black sesame seeds
In a skillet, heat olive oil, add the chicken thighs and season with salt and pepper. Cook on both sides until cooked through and lightly browned (the internal temp must reach 175°F/80°C). Remove the chicken from the skillet, allow to cool slightly and cut it up on a cutting board into strips.
To the same pan, add garlic, and ginger, and cook for 1 minute.
Add soy sauce, water, rice wine vinegar, sesame oil, honey and brown sugar. Stir and bring to a light simmer, and cook the sauce for 1 minute.
Mix the cornstarch with 1 tablespoon of water, and add it to the sauce. Cook for 1-2 minutes or until the sauce thickens. Add the chicken to the sauce so its coated in sauce.
To assemble the bowls, add cooked rice to four large bowls, then divide the teriyaki chicken among them. Arrange your desired toppings on top of the bowls. Serve with lime wedges and Sriracha sauce.
The nutrition facts in this recipe only include the teriyaki chicken. Adjust the rest of the bowl ingredients to your preference.
This recipe can be made using any type of boneless, skinless chicken that you prefer. It can also be made with other proteins.
Rice for Teriyaki Chicken: You should choose what type of rice you enjoy. Brown rice, white rice, jasmine rice, sushi rice, or alternatives like quinoa and cauliflower rice can all work.
It's helpful to have all of the ingredients measured out before you start cooking. The sauce comes together quickly and you won't have time to measure at the stove.
Add some heat: If you like your teriyaki spicy, add a small amount of Sriracha sauce directly into the sauce, or drizzle it on top of the bowls instead.
Other Topping Ideas: Red onion, diced bell pepper, seaweed chips, Japanese mayo (I love Kewpie!), kimchi, soft-boiled eggs, sliced radishes.
To Store: Teriyaki Chicken rice bowls can be assembled and kept in the refrigerator for 3-4 days. You can also cook the rice and the chicken teriyaki, and store them in the fridge separately for a few days. When you're ready to eat, warm them up and assemble the bowls with freshly prepared toppings.