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.
Chicken teriyaki rice bowl takes about 35 minutes and makes 2 servings. Each serving has 840 kcal.
- 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 thighs400 g
- Jasmine rice200 g
- Soy sauce60 ml
- Mirin60 ml
- Sugar30 g
- Fresh ginger10 g
- Sunflower oil1 tbsp
- Green onions2 pcs
- Sesame seeds1 tbsp
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.
Tip: Do not lift the lid while the rice cooks - the steam is doing the work.
- 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.
Tip: The glaze turns from glossy to burnt in under a minute - pull the pan off the heat as soon as it coats the back of a spoon.
- 5
Fluff the rice into two bowls, pile the chicken and glaze on top and finish with sliced green onions and sesame seeds.
Cooking methods
On the stove
Use your widest heavy pan so the chicken sears instead of stewing; medium-high flame for the sear, then down to medium for the glaze. Watch the bubbles in the sauce - small and even means it is reducing nicely, big sputtering ones mean the heat is too high.
On induction
Sear on power 8–9, then drop to 5–6 the moment the glaze goes in - induction reacts instantly, so use that to your advantage. Cook the rice on power 2–3 under a well-fitting lid.
Over an open fire
Works nicely in a cast-iron pan over strong embers: sear the chicken directly over the heat, then slide the pan to the cooler edge so the glaze reduces slowly. Cook the rice at home if you can - it needs the steady low heat an open fire rarely gives.
Recipe questions
- How long does this recipe take?
- Plan for about 35 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 2 servings.
- Can I cook this recipe on induction?
- Yes. Sear on power 8–9, then drop to 5–6 the moment the glaze goes in - induction reacts instantly, so use that to your advantage. Cook the rice on power 2–3 under a well-fitting lid.
- Can I cook this recipe over an open fire?
- Yes. Works nicely in a cast-iron pan over strong embers: sear the chicken directly over the heat, then slide the pan to the cooler edge so the glaze reduces slowly. Cook the rice at home if you can - it needs the steady low heat an open fire rarely gives.
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.
