Recipe
Chicken teriyaki rice bowl
Juicy pan-seared chicken glazed in a homemade four-ingredient teriyaki — just soy sauce, mirin, sugar and ginger reduced until glossy — served over sticky jasmine rice with green onions and sesame.
- Preparation
- 10 minutes
- Cooking
- 25 minutes
- Total time
- 35 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 840 kcal
- Protein
- 44 g
- Carbohydrates
- 108 g
- Fat
- 23 g
Ingredients
- Chicken thighs (boneless)400 g
- Jasmine rice200 g
- Soy sauce60 ml
- Mirin60 ml
- Sugar30 g
- Fresh ginger10 g
- Sunflower oil1 žlica
- Green onions2 kom
- Sesame seeds1 žlica
Instructions
- 1
Rinse the rice in a sieve until the water runs clear. Put it in a small pot with 300 ml of water, bring to a boil, cover and cook on the lowest heat for 12 minutes, then leave it covered off the heat.
- 2
Stir the soy sauce, mirin, sugar and finely grated ginger in a small bowl until the sugar dissolves.
- 3
Cut the chicken thighs into bite-sized pieces. Heat the oil in a wide pan over high heat and sear the chicken until golden on all sides, about 6 minutes.
- 4
Pour the glaze over the chicken and let it bubble and reduce, stirring so nothing catches, until it thickly coats every piece.
- 5
Fluff the rice into two bowls, pile the chicken and glaze on top and finish with sliced green onions and sesame seeds.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
