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chicken teriyaki bowl recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This elevated teriyaki bowl features a smoky togarashi glaze that adds depth and heat to a classic takeout favorite. Ready in about 30 minutes, it combines savory chicken, bright edamame, and crispy shallots for a quick, family-friendly meal.
Ingredients
- 600g chicken thighs, boneless skinless, cut into 1.2 inch pieces
- 75 ml low sodium soy sauce, divided
- 60 ml mirin-style seasoning
- 30g packed light brown sugar
- 15 ml rice vinegar
- 2 cloves garlic, minced
- 10g fresh ginger, grated
- 1 tsp shichimi togarashi
- 1/2 tsp smoked paprika
- 10g cornstarch
- 15 ml water
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1.5 cups frozen edamame, blanched
- 2 cups cooked jasmine rice
- 1/4 cup crispy fried shallots
- scallions, sliced (for garnish)
Instructions
- Prepare Chicken: Pat chicken pieces very dry with paper towels. Toss chicken pieces in a medium bowl with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of black pepper. Marinate at room temperature for 15 minutes.
- Make Glaze Base: In a small saucepan, combine the remaining soy sauce (1/4 cup), mirin, brown sugar, rice vinegar, minced garlic, grated ginger, shichimi togarashi, and smoked paprika. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Thicken Glaze: Create a cornstarch slurry by whisking together 1 tbsp cornstarch and 1 tbsp water. Slowly pour the slurry into the simmering sauce while continuously whisking; cook for 1-2 minutes until the glaze thickens to a glossy consistency that coats the back of a spoon. Remove from heat.
- Sear Chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken pieces in a single layer (cook in batches if needed). Sear for 3-4 minutes per side until golden brown and cooked through with no pink in the center.
- Glaze Chicken: Reduce heat to medium-low. Pour approximately two-thirds of the prepared glaze over the cooked chicken in the skillet. Toss gently to coat every piece; cook for 1-2 minutes, allowing the glaze to cling and caramelize slightly.
- Assemble Bowls: Divide the hot rice evenly among bowls. Arrange the glazed chicken and blanched edamame on top. Drizzle with the remaining glaze and garnish with scallions and crispy fried shallots.
Notes
To achieve crispy chicken, ensure the pieces are patted very dry before cooking and avoid overcrowding the skillet. The glaze can be prepared up to three days in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 calories
- Sugar: 9g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 100mg