Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup uncooked jasmine rice; 2 cups water; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons vegetable oil; 1/4 cup soy sauce; 2 tablespoons mirin; 2 tablespoons sake; 2 tablespoons brown sugar; 2 teaspoons ginger, grated; 2 cloves garlic, minced; 1 cup sugar snap peas, trimmed; 1/2 cup carrots, julienned; 1/4 cup scallions, sliced; Sesame seeds, for garnish; Flaky sea salt, to taste; Black pepper, to taste

Japanese · Spring · 45 min · Serves 4 · By The Lesapor Kitchen

This Teriyaki Chicken Rice Bowl is a perfect choice for a cozy spring dinner. It combines juicy chicken, a savory-sweet teriyaki sauce, and spring vegetables over fluffy rice. It's an ideal dish for those seeking a wholesome yet indulgent meal.

Ingredients

1 cup uncooked jasmine rice
2 cups water
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons brown sugar
2 teaspoons ginger, grated
2 cloves garlic, minced
1 cup sugar snap peas, trimmed
1/2 cup carrots, julienned
1/4 cup scallions, sliced
Sesame seeds, for garnish
Flaky sea salt, to taste
Black pepper, to taste

Method

Cook the jasmine rice according to package instructions using 2 cups of water. Set aside and keep warm.
In a medium saucepan over medium heat, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Bring to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat.
Season the chicken pieces with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 6-8 minutes.
Pour the teriyaki sauce over the cooked chicken in the skillet. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the chicken is cooked through and the sauce coats the chicken.
In a separate saucepan, bring a small amount of water to a boil. Add sugar snap peas and carrots; blanch for 1-2 minutes until vibrant and tender-crisp. Drain and set aside.
To assemble the bowls, divide the cooked rice among four bowls. Top each with teriyaki chicken, sugar snap peas, and carrots. Garnish with sliced scallions and sesame seeds.