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Description
A high-protein teriyaki chicken rice bowl featuring homemade teriyaki sauce, tender chicken thighs, fluffy rice, and fresh toppings like edamame, red cabbage, and sesame seeds for a flavorful and nutritious meal.
Ingredients
- For the Teriyaki Sauce:
- 1/3 cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 2 cloves garlic, crushed
- 1-inch piece fresh ginger, grated (or 1 teaspoon ginger paste)
- 2 teaspoons rice vinegar
- 2 teaspoons cornstarch
- 1/4 cup water
- For the Bowls:
- 1 1/2 cups long-grain white rice, rinsed
- 1 teaspoon salt
- 1 lb (500g) chicken thighs, boneless and skinless
- 1 tablespoon olive oil
- 2 scallions (spring onions), finely sliced
- 1/4 red cabbage, shredded
- 1/2 cup frozen, podded edamame beans (defrosted)
- 1 tablespoon sesame seeds
Instructions
- Begin by cooking your rice: Add the rinsed long-grain white rice and 1 teaspoon of salt to a saucepan with the appropriate amount of water (following package instructions). Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let stand, covered, for another 10 minutes.
- While the rice cooks, prepare your teriyaki sauce. In a small bowl, whisk together the soy sauce, brown sugar, honey, crushed garlic, grated ginger, and rice vinegar.
- In a separate small mug or bowl, dissolve the cornstarch in 1/4 cup of water, creating a slurry. Add this slurry to the teriyaki sauce mixture and whisk well to combine. Set the sauce aside.
- Cut the chicken thighs into bite-sized pieces. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through.
- Pour the prepared teriyaki sauce over the cooked chicken. Bring the sauce to a simmer and cook, stirring, until it thickens into a glossy glaze that coats the chicken.
- To assemble your bowls, divide the cooked rice among serving bowls. Arrange the teriyaki chicken on top of the rice.
- Garnish each bowl with finely sliced scallions, shredded red cabbage, defrosted edamame beans, and a sprinkle of sesame seeds. Serve hot.