Ingredients
- 1.5 pounds Boneless skinless chicken thighs or breasts
- 3 cups Cooked white or brown rice
- 1 1/4 cups Soy sauce, divided
- 1/4 cup Brown sugar, packed
- 2 tablespoons Mirin or dry sherry
- 1 tablespoon Rice vinegar
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Cornstarch mixed with 2 tablespoons water
- 1 teaspoon Sesame oil
- 2 Green onions, chopped
- 1 tablespoon Sesame seeds (optional)
- 3 cups Veggies of choice (broccoli, carrots, spinach, snap peas)
- 1 to 2 tablespoons Neutral oil for cooking
- Chili flakes or sriracha (optional)
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Instructions
- Prep the rice and chicken. Cook rice according to package. Pat chicken dry and cut into bite size pieces. Season lightly with salt.
- Make the sauce. In a bowl mix 3/4 cup soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger. Stir until sugar dissolves.
- Brown the chicken. Heat oil in a large skillet over medium high. Add chicken in a single layer. Sear for 2 to 3 minutes per side.
- Add the sauce to the pan. Pour most of the sauce into the pan with the chicken, saving about 1/4 cup. Simmer for 4 to 6 minutes until chicken cooked through.
- Thicken the sauce. Stir cornstarch slurry and pour into the skillet. Cook for 1 to 2 minutes until sauce thickens.
- Stir in sesame oil and green onions. Adjust flavors with soy or sugar.
- Cook the veggies. Stir fry veggies for 3 to 4 minutes until crisp tender. Add spinach at the end if using.
- Assemble bowls. Spoon rice into bowls, top with veggies and teriyaki chicken. Sprinkle with sesame seeds and green onions.
Notes
- For best results, marinate the chicken for 15 minutes. Leftovers reheat great; add a splash of water to rice when microwaving.