Teriyaki Chicken Bowl
Prep time : 15 minutes | Cook time: 25 minutes | Makes 2 servings
This Teriyaki Chicken Bowl is the ultimate "clean out the fridge" meal. You can use any veggies you have—peppers, onions, broccoli, or whatever's hiding in your crisper drawer. Throw in some chicken, drizzle with a homemade sweet and savoury teriyaki sauce, and you’ve got yourself a quick, customizable, and delicious meal that’s perfect for any night of the week. Plus, you can easily switch out the chicken for another meat, or keep it vegetarian with tofu. Add some rice, top with sesame seeds, and you've got a hearty bowl full of flavour!
WHAT YOU’LL NEED
4 chicken thighs, skin on, boneless
1 red bell pepper, sliced (or use any vegetables in your fridge like broccolini, snap peas, mushrooms, carrots, etc)
1/2 red onion, sliced
1/2 cup rice
Oil for frying
Salt and pepper
FOR THE TERIYAKI SAUCE
1 cup mirin
1 cup sake
1 cup soy sauce
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp sesame seeds
INSTRUCTIONS
Make the Sauce: In a pot, heat oil and sauté garlic and ginger until fragrant. Add mirin, sake, and soy sauce. Bring to a boil, then simmer for 10-15 minutes, or until the sauce thickens to about 1/3 of its original volume. Add sesame seeds and remove from heat. If you want it thicker, stir in a cornstarch-water mixture.
Cook the Rice: Rinse the rice well. Add it to a pot with 1 cup of water. Bring to a boil, then simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes. Fluff the rice.
Cook the Chicken: Season the chicken thighs with salt and pepper. In a pan, heat oil and fry the chicken until golden and cooked through. Remove from heat and slice into strips.
Stir Fry the Veggies: In the same pan, fry the peppers and onions until soft. Add the sliced chicken and about 1/4 cup of the teriyaki sauce (or more to taste). Stir to coat everything evenly.
Assemble the Bowl: Plate the rice, top with the chicken and veggie stir fry, and sprinkle with sesame seeds. Enjoy!
