Description
A flavorful and easy-to-make teriyaki chicken rice bowl with a balance of protein and vegetables.
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
- In a bowl, mix mirin, cooking sake, tamari, and brown sugar 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 the sauce thickens.
- Cook jasmine rice according to package instructions.
- Steam or blanch edamame beans.
- Assemble the bowl with rice, chicken, edamame, shredded red cabbage, and julienned carrot.
- Drizzle with mayonnaise and sprinkle sesame seeds or sliced red chilli if desired.
Notes
- Use light soy sauce if tamari is unavailable.
- Adjust sugar level based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg
Keywords: teriyaki chicken, rice bowl, Japanese recipe, easy dinner