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recipe teriyaki chicken rice bowl
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: General
Description
This Teriyaki Chicken Rice Bowl features tender chicken thighs glazed with a rich miso caramel sauce, served over jasmine rice and garnished with fresh herbs and sesame seeds. It’s a flavorful and satisfying meal ready in under 30 minutes.
Ingredients
- 500 g (1 lb) chicken thighs, bite-sized
- 250 g (1 cup) jasmine rice
- 300 ml (1 1/4 cup) water
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) white miso paste
- 1 tsp (5 ml) toasted sesame oil
- 2 cloves garlic, minced
- 1 cm (½ inch) ginger, grated
- ½ tsp (2 g) chili flakes (optional)
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) sesame seeds, toasted
- 2 spring onions, sliced
- Cilantro leaves, fresh
Instructions
- Prepare the Rice: Rinse rice, cook with water and salt, simmer covered for 12-15 minutes, then rest for 10 minutes. Fluff with a fork.
- Craft the Glaze: Whisk soy sauce, vinegar, honey, sugar, miso, oil, garlic, ginger, and chili flakes. Simmer until thickened.
- Sear the Chicken: Pat chicken dry, season, and sear in oil until browned and cooked through.
- Glaze the Chicken: Toss chicken with half the glaze and cook for 2 minutes, stirring.
- Assemble the Bowls: Divide rice among bowls and top with glazed chicken.
- Finish and Serve: Drizzle with remaining glaze, sprinkle with sesame seeds and spring onions, and garnish with cilantro.
Notes
Patting the chicken dry before searing is crucial for achieving a good sear. Using a meat thermometer ensures the chicken is cooked through to 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 35 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg