Chicken Teriyaki Rice Bowls

This chicken teriyaki rice bowl dish is an easy, simple, and flavorful dinner that comes together in less than an hour. 

This chicken teriyaki rice dish is made with a "from scratch" glaze of sake, soy sauce, mirin, sugar, and ginger. It's very light, and not syrupy at all. 

According to the July/August, 2018 issue of Milk Street Magazine, in Japan, evidently the term teriyaki does not refer to a specific sauce. Instead, it refers to any food that is glazed. Either way, this chicken teriyaki is succulent and delicious, and has a lovely gloss. 

Ingredients in this Chicken Teriyaki:

Rice Vinegar: It's a slightly sweet and light tasting vinegar. Be sure to get an unseasoned version. It's also a great ingredient for salad dressings and for a quick pickled cucumber. 

Sake: Sake is a subtly sweet fermented rice alcoholic beverage. I'm not an expert on sake, but for this recipe, because you are using it for cooking, an inexpensive small bottle works just fine. 

Mirin: Mirin is a sweet cooking sake. It's usually sold in Japanese grocery stores or the Asian section of your grocery store. 

Ginger: Freshly grated. 

Veggies: Green cabbage and scallions.  

Pantry Ingredients: Soy sauce, sugar, cornstarch, neutral oil, and toasted sesame oil. 

Rice: Preferably Japanese-style short-grain white rice. 

Chicken: Boneless, skinless chicken thighs. 

To Make this Chicken Teriyaki:

Be sure to prepare the rice in advance. You can make it while marinating the chicken, or reheat it while you are cooking the chicken. 

First, marinate the chicken for 20 minutes to 2 hours in a mixture of sake and soy sauce. In the meantime, toss the cabbage and scallions with some sesame oil and rice vinegar. 

Next, mix together more sake, soy sauce, mirin, and sugar and cook until the sugar dissolves. Stir in the ginger off heat. Set aside. 

After that, drain the chicken and toss it with the cornstarch. Heat a skillet with neutral oil and cook the chicken, in two batches, until browned on both sides. 

Finally, cook the chicken in the sauce until it is glazed. Layer the rice, the cabbage mixture, and the chicken in bowls and serve. 

While this is not the best make-ahead dish for company (while just as tasty, the chicken isn't as pretty and shiny when chilled and reheated), if you have leftovers, you can store them in the refrigerator and reheat them with the microwave for a quick lunch. 

I really enjoyed the combination of the green cabbage and rice, and added more green cabbage to my leftovers, along with a dash of sesame oil and rice vinegar. In fact, I kind of hoarded the leftovers for me alone. 

More Japanese-Style Dishes You May Also Enjoy:

Japanese Beef Curry

Japanese Potato Salad

Soufflé Pancakes

Kare Pan/Curry Buns

Shio Pan

T is for Turkey, Tacos, Teriyaki, Tomato, Tiramisu, & Thai: 

Cooking Through the Alphabet.

This week, we are sharing recipes that start with or use ingredients with the letter "T." 

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice:Baked Chicken Tenders with Crushed Fritos
• A Messy Kitchen:Blackberry Tiramisu
• Karen’s Kitchen Stories:Chicken Teriyaki Rice Bowls
• Food Lust People Love: Stuffed Turkey Cutlets
• Jolene’s Recipe Journal: Taco Tater Skins
• Sneha’s Recipe:Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet
• Palatable Pastime:Thai Basil Chicken (Gai Pad Krapao)
• Culinary Cam: Toasted Croutons
• Mayuri’s Jikoni:Tomato Onion Chutney
• A Day in the Life on the Farm:Tomato Tart
• Blogghetti: Turkey Cuban Sandwich Puffs

Chicken Teriyaki Rice Bowls

Yield: 4 to 6 servings

Author: Karen's Kitchen Stories

Prep time: 45 MinInactive time: 2 HourTotal time: 2 H & 45 M

This chicken teriyaki rice bowl dish is an easy, simple, and flavorful dinner that comes together in less than an hour.

Ingredients

• 4 tablespoons sake, divided
• 4 tablespoons soy sauce, plus 1 teaspoon, divided
• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup mirin
• 2 teaspoons sugar
• 1 tablespoon freshly grated ginger
• 1 1/2 cups shredded green cabbage
• 3 scallions, thinly cut, on the diagonal
• 2 teaspoons unseasoned rice vinegar
• 1/4 teaspoon toasted sesame oil
• 2 tablespoons cornstarch
• 4 teaspoons neutral oil, such as grapeseed or corn oil, divided
• 4 cups cooked Japanese-style short-grain rice, hot.

Instructions

1. Mix 3 tablespoons of the sake and 1 teaspoon of the soy sauce in a medium bowl and add the chicken. Toss together and let marinate for 20 minutes (at room temperature) to 2 hours (in the refrigerator).
2. In a small saucepan, combine 1 tablespoon of the sake, 3 tablespoons of soy sauce, the mirin, and sugar. Cook over medium heat until the sugar dissolves, about 2 minutes. Remove from the heat and stir in the ginger. Set aside.
3. In another medium bowl, toss the cabbage, scallions, 1 tablespoon of soy sauce, the rice vinegar, and the sesame oil. Set aside.
4. Drain the chicken and return it to the bowl. Sprinkle the cornstarch over the chicken and toss.
5. Heat 2 teaspoons of the oil in a 12-inch skillet over medium heat. Add half of the chicken to the skillet, and cook, undisturbed, in a single layer, for 3 to 4 minutes. Turn the chicken and cook on the other side for 3 more minutes, until browned. Transfer to a bowl and repeat with the rest of the chicken.
6. Wipe out the pan and return all of the chicken along with the soy sauce, and ginger mixture and stir. Bring to a simmer over medium-high and cook until the chicken is glazed, about 2 to 3 minutes.
7. Divide the rice among 4 to 6 bowls. Top each with the cabbage mixture and then the chicken.

Nutrition Facts

Calories

591

Fat (grams)

114 g

Sat. Fat (grams)

2 g

Carbs (grams)

117 g

Fiber (grams)

5 g

Net carbs

385 g

Sugar (grams)

5 g

Protein (grams)

34 g

Cholesterol (grams)

1 mg

https://www.karenskitchenstories.com/2024/09/chicken-teriyaki-rice-bowls.html

Karen's Kitchen Stories

teriyaki, chicken

dinner

Japanese

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Recipe adapted from Milk Street Magazine, July/August, 2018. The recipe is referred to as Chicken Teriyaki Donburi. Per the magazine, "Donburi refers to a Japanese bowl used to hold rice, as well as to the meal itself - a simple highly seasoned topping served on rice."