Ingredients
Equipment
Method
- Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch, ensuring fluffy rice. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed. Once cooked, remove from heat and let it steam, covered, for another 5-10 minutes. Fluff with a fork before serving.1 cup short-grain rice (sushi rice is ideal), 2 cups water, for cooking rice
- While the rice is cooking, prepare the teriyaki sauce. In a small saucepan, whisk together the soy sauce, mirin, sake (if using), brown sugar (or honey), grated ginger, and minced garlic. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar is dissolved.1/2 cup soy sauce (low sodium is fine), 1/4 cup mirin (Japanese sweet rice wine), 1/4 cup sake (optional, but adds depth), 2 tablespoons brown sugar or honey, 1 tablespoon grated fresh ginger, 2 cloves cloves garlic, minced
- Once the sauce is simmering, slowly whisk in the cornstarch slurry (cornstarch mixed with water). Continue to whisk gently for 1-2 minutes as the sauce thickens to a glossy, syrupy consistency. Once thickened, remove the saucepan from the heat and set aside.1 teaspoon cornstarch, whisked with water, 2 tablespoons water
- Heat the olive oil or vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken thigh pieces in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Avoid overcrowding the pan; cook in batches if necessary.1 tablespoon olive oil or vegetable oil, 1.5 lbs boneless, skinless chicken thighs
- Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well to ensure each piece of chicken is evenly coated in the delicious glaze. Let the chicken simmer in the sauce for an additional 2-3 minutes, allowing it to absorb the flavors and the sauce to become even richer.1.5 lbs boneless, skinless chicken thighs
- Divide the cooked, fluffy rice equally among serving bowls. Top the rice generously with the glazed teriyaki chicken. Arrange steamed or lightly sautéed broccoli florets alongside the chicken for a balanced and colorful meal.1 cup short-grain rice (sushi rice is ideal), 1.5 lbs boneless, skinless chicken thighs, 2 cups Broccoli florets, steamed or lightly sautéed
- Sprinkle sliced green onions and toasted sesame seeds over the top of each rice bowl for added freshness and visual appeal. Serve immediately and enjoy the delightful flavors of your homemade Best Teriyaki Chicken Rice Bowl.1/4 cup sliced green onions, for garnish, 1 tablespoon toasted sesame seeds, for garnish
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat by gently warming chicken and sauce in a skillet or microwave. Cooked chicken can be frozen separately for up to 2-3 months.
