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Teriyaki Chicken Rice Bowls

Teriyaki Chicken Rice Bowl

Easy and delicious Teriyaki Chicken piled on top of steaming hot sesame rice with sweet pineapple and crisp cucumbers.
5 from 2 votes
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Total Time 30 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Chicken:

  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 2 Tbsp dark brown sugar
  • 1-2 tsp grated ginger
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
  • 2 Tbsp oil
  • 1 1/2 lbs boneless skinless chicken thighs

For the Rice:

  • 1 1/2 cups white rice
  • 1/2 tsp salt
  • 2 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds

For Serving:

  • 2 cups fresh pineapple cut into 1/2” pieces
  • 2 cups cucumber cut into 1/2” pieces
  • sliced scallions for serving

Instructions
 

  • In a medium bowl combine the mirin, soy sauce, sugar, ginger, sesame oil and cornstarch. Whisk well.
  • Cut the chicken thighs into bite size pieces and mix them into your sauce to marinate while you prepare the rice.
  • Cook your rice according to package directions and along with the water add in the salt, sesame oil and sesame seeds.
  • While the rice cooks, heat a large, heavy skillet (I use a 12” cast iron) over medium high heat and add in the oil. When it’s hot, remove the chicken from the sauce, allowing excess to drip back into the bowl and carefully place the chicken in a single layer in your pan. Let it cook, undisturbed for 2-3 minutes so the bottom caramelizes.
  • Give the chicken a stir. Let it caramelize for 2-3 more minutes then pour in the reserved sauce.
  • Let the chicken bubble and simmer in the sauce for another 2-3 minutes until slightly thickened and the chicken is cooked through.
  • Pile the rice into serving bowls and top with the chicken, pineapple and cucumbers. Add extra sauce, as desired and top with sliced scallions.
Keyword Teriyaki Chicken Rice Bowl
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