Description
A flavorful teriyaki chicken rice bowl with fresh vegetables and optional toppings.
Ingredients
Scale
- ¼ cup (60 ml) mirin
- ¼ cup (60 ml) cooking sake
- ¼ cup (60 ml) tamari (or light soy sauce)
- 1 tbsp brown sugar
- 1 tbsp olive 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
- ½ cup (125 g) whole-egg mayonnaise (optional)
- 1 tsp white and black sesame seeds (optional)
- Sliced fresh red chilli (optional)
Instructions
- Mix mirin, sake, tamari, and brown sugar in a bowl to make the teriyaki sauce.
- Heat olive oil in a pan over medium heat.
- Add chicken thighs and cook until browned.
- Pour the teriyaki sauce over the chicken and simmer until thickened.
- Cook Jasmine rice as per package instructions.
- Steam edamame beans until tender.
- Assemble bowls with rice, chicken, edamame, cabbage, carrot, and optional toppings.
Notes
- Use boneless, skinless chicken thighs for best results.
- Edamame beans can be substituted with green peas.
- Adjust toppings to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: teriyaki chicken, rice bowl, Japanese cuisine, easy dinner