Teriyaki Chicken Bowl
Glazed, sticky teriyaki chicken over rice - a satisfying bowl built from five pantry ingredients.
- ⏱ 25 min
- 📊 easy
- 🍽 For Two
Ingredients
- 500 g chicken thighs, cubed
- 4 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 2 bowls cooked rice
Instructions
- Sear cubed chicken until golden and cooked through.
- Add soy, mirin and sugar; simmer to a thick glaze.
- Toss the chicken to coat.
- Serve over rice with sesame and green onion.
💡 Chef's tip
Reduce the sauce until it coats the back of a spoon before tossing the chicken in - that is when it turns glossy.
Making the teriyaki from scratch with soy, mirin and sugar lets you simmer it down to a thick glaze that clings to the chicken, unlike thin bottled versions.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 32 g
- Carbs: 52 g
- Fat: 15 g
