Name: Garlic Teriyaki Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 300 g boneless skinless chicken thighs cut into bite-size pieces; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon neutral oil such as vegetable or canola; 3 tablespoons Japanese soy sauce; 2 tablespoons mirin; 1 tablespoon sake or water; 2 tablespoons brown sugar; 3 cloves garlic minced; 1 teaspoon cornstarch mixed with 1 tablespoon water; 2 cups cooked white rice warm; 1 teaspoon sesame seeds for garnish; 1 green onion thinly sliced for garnish

Description

Juicy chicken pieces pan seared then glazed in a glossy homemade teriyaki sauce with garlic and mirin for deep savory notes. Piled high over fluffy rice this bowl balances sweet and salty umami perfectly. The whole meal comes together in one skillet in about 25 minutes making it ideal for busy evenings.

Cultural Background

Teriyaki is a traditional Japanese cooking technique where foods are grilled or pan-seared and then glazed with a sweet soy-based sauce, with the term deriving from "teri" meaning shine or luster and "yaki" meaning to grill. The method originated in Japan centuries ago as a way to preserve and flavor fish and meats using local ingredients like soy sauce and mirin. Garlic teriyaki variations became popular in modern Japanese home cooking and donburi rice bowls, blending umami-rich elements for quick everyday meals.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

300 g boneless skinless chicken thighs cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon neutral oil such as vegetable or canola
3 tablespoons Japanese soy sauce
2 tablespoons mirin
1 tablespoon sake or water
2 tablespoons brown sugar
3 cloves garlic minced
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups cooked white rice warm
1 teaspoon sesame seeds for garnish
1 green onion thinly sliced for garnish

Instructions

Pat the chicken pieces dry with paper towels and season evenly with salt and pepper on all sides.
Heat the neutral oil in a large skillet over medium-high heat until shimmering about 1 minute.
Add the chicken pieces in a single layer and sear without moving for 3-4 minutes until golden brown on the bottom then flip and cook another 3-4 minutes until cooked through and lightly browned on all sides reaching an internal temperature of 74°C.
Reduce heat to medium and add the minced garlic to the skillet stirring for 30 seconds until fragrant but not browned.
In a small bowl whisk together the soy sauce mirin sake brown sugar and cornstarch slurry then pour the mixture into the skillet with the chicken.
Stir gently to coat all chicken pieces and simmer for 2-3 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon and reduces slightly.
Remove from heat and divide the warm cooked rice between two bowls then top each with half the glazed chicken and sauce.
Garnish with sesame seeds and sliced green onion before serving immediately.

Tips

- Use chicken thighs for juicier results as they stay tender during quick high-heat searing compared to breast meat.
- Do not overcrowd the pan when searing to ensure proper browning and avoid steaming the chicken.
- Substitute honey for brown sugar if preferred for a slightly different sweetness profile or use low-sodium soy sauce to control salt levels.

Nutrition

Calories: 520
Protein: 38 g
Carbs: 52 g
Fat: 18 g