Chicken Teriyaki Rice Bowl

Name: Chicken Teriyaki Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ cups (300 g) short-grain or jasmine rice, rinsed in a sieve under cold water until the water runs mostly clear; 1¾ cups (415 ml) water; ¼ tsp (1½ g) kosher salt; ⅓ cup (80 ml) low-sodium soy sauce; 3 tbsp (45 ml) mirin; 3 tbsp (40 g) light brown sugar, packed; ¼ cup (60 ml) water; 3 cloves (10 g) garlic cloves, finely grated or minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 tsp (6 g) cornstarch; 1 tsp (5 ml) toasted sesame oil; 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, patted very dry; ¼ tsp (½ g) black pepper, freshly ground; ¼ tsp (1½ g) kosher salt; 1 tbsp (15 ml) neutral oil such as avocado or canola; 12 oz (340 g) broccoli crowns, cut into bite-size florets about 1½ inches (4 cm) wide; ¼ cup (60 ml) water; 1 tbsp (9 g) white sesame seeds, toasted if desired; 2 whole (30 g) scallions, thinly sliced

From the MyKitchenBank Kitchen

Crisp-edged pan-seared chicken thighs are glazed in a glossy homemade teriyaki sauce and piled over fluffy rice with tender-crisp broccoli and toasted sesame seeds. A weeknight bowl that comes together in about an hour, with the rice, chicken and broccoli cooking in step.

Prep: 20 min
Cook: 30 min
Wait: 10 min
Total: 1 hr
Makes: 4 generous bowls

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Ingredients

4 servings

For the rice
1½ cups (300 g) short-grain or jasmine rice, rinsed in a sieve under cold water until the water runs mostly clear
1¾ cups (415 ml) water
¼ tsp (1.5 g) kosher salt
For the teriyaki sauce
⅓ cup (80 ml) low-sodium soy sauce
3 tbsp (45 ml) mirin
3 tbsp (40 g) light brown sugar, packed
¼ cup (60 ml) water
3 cloves (10 g) garlic cloves, finely grated or minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 tsp (6 g) cornstarch
1 tsp (5 ml) toasted sesame oil
For the chicken and broccoli
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, patted very dry
¼ tsp (0.5 g) black pepper, freshly ground
¼ tsp (1.5 g) kosher salt
1 tbsp (15 ml) neutral oil such as avocado or canola
12 oz (340 g) broccoli crowns, cut into bite-size florets about 1½ inches (4 cm) wide
¼ cup (60 ml) water
To serve
1 tbsp (9 g) white sesame seeds, toasted if desired
2 whole (30 g) scallions, thinly sliced

Equipment (10)

Medium saucepan with tight-fitting lid (3-quart / 2.8 L) for rice
Large 12-inch (30 cm) nonstick or cast-iron skillet
Second large skillet or wide pot with lid for the broccoli
Instant-read thermometer
Small bowl and whisk
Two cutting boards (one for raw chicken, one for cooked chicken and garnishes) and a sharp knife
Two pairs of tongs (one for raw chicken, one clean pair for cooked chicken)
Fine-mesh sieve for rinsing rice
Small dry skillet for toasting sesame seeds (optional)
Shallow container or rimmed baking sheet for cooling leftover rice

Steps

Before you start

Read through the steps once and have everything measured before you light the stove. The rice and chicken are cooked at the same time.
Set out two cutting boards: one for raw chicken only, and one clean board for cooked chicken, scallions and sesame seeds. Have clean tongs ready for the cooked chicken as well.
Use boneless, skinless thighs of fairly even thickness; trim or cut very thick portions so they cook evenly. Pat the chicken very dry so it sears instead of steams.
Whisk the sauce in a bowl before you start, because the chicken needs your attention once it hits the pan. Keep the sauce away from raw chicken and its packaging.
If you plan to keep leftovers, clear space in the fridge for a shallow container to cool the rice quickly.

1
Cook the rice
- Combine the rinsed rice, 1¾ cups (415 ml) water and ¼ tsp salt in a 3-quart (2.8 L) saucepan.
- Bring to a boil over high heat, then reduce to the lowest heat, cover tightly, and cook for 15 minutes without lifting the lid.
- Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
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Ready when: Grains are tender, separate, and all the water is absorbed
Tip: Lifting the lid lets steam escape and can leave the rice undercooked. Start the chicken while the rice cooks.
2
Whisk the sauce
- In a small bowl, whisk the soy sauce, mirin, brown sugar, ¼ cup (60 ml) water, garlic, ginger, cornstarch and sesame oil until the sugar and cornstarch dissolve and no lumps remain.
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Ready when: Sauce looks smooth and uniform with no cornstarch clumps at the bottom
Tip: Re-whisk right before pouring, since cornstarch settles quickly.
3
Trim and season chicken
- On the board reserved for raw chicken, trim excess fat and cut any very large thighs in half so all pieces are roughly the same thickness (about ¾ inch / 2 cm).
- Pat dry once more and season both sides with ¼ tsp salt and ¼ tsp pepper.
- Wash your hands with soap and water afterward.
- Keep this board and the raw-chicken tongs separate from everything that touches cooked food.
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Tip: Go light on salt because the sauce is salty.
4
Sear the chicken
- Heat the oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes.
- Using the raw-chicken tongs, lay the thighs in the pan in a single layer, smooth side down.
- Cook without moving for 5 to 6 minutes until deep golden brown, then flip and cook 4 minutes more.
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Ready when: Both sides are deeply golden and the chicken releases easily from the pan; internal temperature is about 155°F (68°C)
Tip: If the chicken sticks, it isn't ready to flip. Give it another minute.
5
Glaze the chicken
- Reduce the heat to medium.
- Re-whisk the sauce and pour it around the chicken.
- Bring to a gentle but steady simmer and cook 4 to 5 minutes, turning the thighs every minute to coat, until the sauce bubbles across the whole surface and thickens enough to coat a spoon, and the chicken reaches 175°F (80°C) in the thickest part.
- Wash your hands after touching raw chicken.
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Ready when: Sauce is glossy and syrupy and bubbling, and a thermometer reads 175°F (80°C) in the thickest thigh
Tip: Thighs are best at 175°F (80°C) for tender texture, though 165°F (74°C) is the safe minimum. If the sauce reduces too fast, splash in 1 tbsp water.
6
Boil glaze, rest chicken
- Using a clean pair of tongs, move the chicken to a clean cutting board and let it rest 5 minutes.
- Meanwhile, turn the heat under the glaze in the skillet to medium-high and bring it to a full rolling boil for 1 minute, stirring, then turn off the heat.
- Do not return cooked chicken to the raw-chicken board or use the raw-chicken tongs.
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Ready when: Glaze is boiling vigorously across the whole surface for a full minute
Tip: Boiling the leftover glaze makes it safe to spoon over the bowls, since it touched raw chicken.
7
Steam the broccoli
- While the chicken rests, add the broccoli florets and ¼ cup (60 ml) water to a second large skillet or wide pot, cover, and cook over medium-high heat for 3 to 4 minutes.
- Uncover and cook 1 minute more to evaporate the remaining water.
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Ready when: Florets are bright green and tender-crisp when pierced with a knife tip
Tip: Pull it off the heat as soon as it turns vivid green; it keeps softening in its own heat.
8
Slice the chicken
- On the clean board, slice the rested chicken against the grain into ½-inch (1.25 cm) strips, then toss the slices in the boiled glaze in the skillet.
- Check that no pink remains at the center of the thickest slices.
- Scrape the glaze off the board and clean it before slicing the scallions.
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Ready when: Slices are juicy with no pink at the center
9
Assemble and serve
- Slice the scallions on a separate, freshly washed board (not the raw-chicken board).
- Divide the hot rice among 4 bowls.
- Arrange the sliced chicken and broccoli on top, spoon the glaze over, then sprinkle with sesame seeds and scallions.
- Serve immediately.
- Within 1 hour of cooking, spread any leftover rice in a shallow layer (no more than 2 inches / 5 cm deep) on a tray and refrigerate once cooled to 40°F (4°C) or below; never leave cooked rice out for more than 2 hours.
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Tip: Toast the sesame seeds in a dry skillet over medium-low heat for 2 minutes, until fragrant and light golden, for a nuttier flavor.

Good to know

Tips

Searing the chicken before adding the sauce prevents the sugar from burning and builds deeper flavor.
Don't crowd the pan; if the thighs touch, they steam instead of browning. Cook in two batches if needed.
For a thicker glaze, simmer 1 to 2 minutes longer; for a thinner sauce, add a tablespoon of water.
Rinsing the rice removes surface starch for fluffier, less gummy grains.
Any glaze that touched raw chicken must be boiled before serving; if you want extra sauce at the table, set aside some of the whisked sauce in a clean pan before it meets the chicken and simmer it separately.

Make ahead

The sauce can be whisked (without any chicken contact) and refrigerated in a sealed jar up to 5 days ahead; shake or re-whisk before using. The chicken can be trimmed, seasoned and refrigerated at 40°F (4°C) or below up to 24 hours before cooking. If cooking rice ahead, cool it within 1 hour by spreading it in a shallow layer, refrigerate at 40°F (4°C) or below, and use within 1 day.

Storage & reheating

Cool cooked rice within 1 hour by spreading it in a shallow layer, and never leave it at room temperature more than 2 hours. Refrigerate rice at 40°F (4°C) or below in a shallow airtight container for up to 1 to 2 days. Refrigerate the chicken with its glaze for up to 3 to 4 days; broccoli is best within 2 days. Freeze chicken with glaze or cooled rice for up to 2 months; thaw overnight in the fridge. Reheat everything only once, in the microwave in 1-minute bursts, adding a splash of water to the rice, until steaming hot throughout (165°F / 74°C).

Substitutions

mirin → dry sherry or rice vinegar plus an extra 1 tsp sugar. Gives similar sweetness and acidity, though mirin has a rounder flavor.
boneless, skinless chicken thighs → boneless, skinless chicken breasts, sliced into cutlets. Cook to 165°F (74°C) only and reduce the searing time to about 4 minutes per side to avoid dryness.
low-sodium soy sauce → tamari. Makes the bowl gluten-free; check that other labels are gluten-free as well.
broccoli crowns → snap peas or green beans. Steam for 3 to 4 minutes until bright green and tender-crisp.