Description
This mouthwatering Teriyaki Chicken Rice Bowl brings a restaurant-quality takeout experience to your kitchen. Featuring tender, pan-seared halal chicken thighs glazed in a sticky, homemade ginger-garlic teriyaki sauce, this dish is both savory and sweet. It is the perfect solution for busy weeknights, coming together in under 30 minutes. Serve it over fluffy jasmine rice with a side of steamed vegetables for a wholesome, balanced, and incredibly satisfying meal that the whole family will enjoy.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups cooked jasmine or sushi rice
1/2 cup soy sauce
1/4 cup honey or brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp cold water
Sesame seeds for garnish
Sliced green onions for garnish
Steamed broccoli or snap peas for serving
Instructions
In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil until smooth.
Heat a drizzle of oil in a skillet over medium-high heat.
Add the chicken pieces in a single layer and sear for 5-7 minutes, turning occasionally until golden brown and cooked through.
Pour the sauce mixture over the cooked chicken and let it bubble for 1 minute.
Stir in the cornstarch slurry and cook for 30-60 seconds until the sauce thickens and becomes glossy.
Scoop warm rice into bowls, top with the glazed chicken, and garnish with sesame seeds and green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a pan with a splash of water to loosen the sauce. For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Pan-searing
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg