Teriyaki Chicken Bowl

A classic Japanese main dish featuring tender chicken glazed in a sweet and savory teriyaki sauce, served over steamed rice. Perfectly balanced flavors and quick to prepare.

Steps

1. In a small bowl, combine soy sauce, mirin, sake, and sugar; stir until sugar dissolves to make the teriyaki sauce. 2. Heat vegetable oil in a frying pan over medium heat. 3. Place chicken thigh skin-side down and cook for 5-6 minutes until skin is crispy and golden. 4. Flip chicken and cook the other side for 4-5 minutes. 5. Pour teriyaki sauce over chicken and simmer, turning chicken to coat, until sauce thickens and glazes the chicken, about 2-3 minutes. 6. Remove chicken from pan and slice into bite-sized pieces. 7. Serve chicken over steamed rice, drizzle with remaining sauce from the pan. 8. Garnish with chopped green onions and toasted sesame seeds if desired.

150g chicken thigh (boneless, skin-on) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon sake 1 teaspoon sugar 1 teaspoon vegetable oil 1/2 cup cooked Japanese short-grain rice 1 tablespoon chopped green onions (optional) 1/2 teaspoon toasted sesame seeds (optional)