Description
Discover how to make delicious teriyaki chicken bowls at home with our easy-to-follow recipe. Perfect for a quick and flavorful meal any day of the week!
Ingredients
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) cooking sake
- 1/4 cup (60 ml) soy sauce
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) vegetable oil
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs
- 1 cup (140 g) edamame beans
- 1 cup (75 g) shredded red cabbage
- 1 cup (90 g) julienned carrot
- Jasmine rice
- 1/2 cup (125 g) mayonnaise (optional) – use egg-free mayonnaise for a halal-friendly option
- 1 tsp (5 ml) white and black sesame seeds (optional)
- Sliced fresh red chili (optional)
Instructions
- To create the teriyaki sauce, mix together the mirin, cooking sake, soy sauce, and brown sugar in a small bowl, ensuring the sugar is fully dissolved.
- In a large, sturdy pan, heat the vegetable oil over high flame. Place the chicken in the pan and cook for approximately 8 minutes, flipping once halfway through, until it browns.
- Pour the prepared teriyaki sauce into the pan. Allow it to cook for 1 minute.
- Flip the chicken and continue cooking for an additional minute, or until the sauce becomes thick and shiny.
- Cut the chicken into slices and serve it with edamame beans, shredded red cabbage, carrot, and jasmine rice. Add a spoonful of mayonnaise on top and sprinkle sesame seeds and fresh chili if desired. Finish by drizzling with the juices from the pan.
Notes
- Consider using low-sodium soy sauce for a healthier option.
- Marinate the chicken in teriyaki sauce for at least 30 minutes for extra flavor.
- Customize the vegetables with favorites like bell peppers or broccoli for a colorful twist.
