Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Soy sauce: 1/2 cup
- Mirin: 1/4 cup
- Sake: 2 tablespoons
- Brown sugar: 2 tablespoons
- Ginger: 1 tablespoon, grated
- Garlic: 2 cloves, minced
- Cooked rice: 4 cups
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic.
- Step 2: Add the chicken pieces to the marinade and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened and reduced, about 8-10 minutes.
- Step 4: Divide the cooked rice evenly among bowls.
- Step 5: Top the rice with the teriyaki chicken.
Notes
- Store leftover teriyaki chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the teriyaki chicken in a skillet over medium heat to re-glaze the sauce, keeping the chicken moist.
- Garnish your teriyaki chicken bowl with sesame seeds and chopped green onions for added flavor and visual appeal.
- Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure even browning and proper sauce reduction.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American