Description
Sticky, sweet teriyaki chicken over fluffy rice with crunchy veggies? This 30-minute wonder will beat takeout any night of the week.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups (400g) short-grain white rice, rinsed until water runs clear
- ½ cup (120ml) soy sauce, preferably low-sodium
- ⅓ cup (80ml) mirin (Japanese sweet rice wine)
- ¼ cup (50g) brown sugar, packed
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (16g) cornstarch, divided
- 2 tablespoons (30ml) vegetable oil
- 1 tablespoon (15g) grated fresh ginger
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 green onions, thinly sliced (white and green parts separated)
- 1 cup (150g) carrots, julienned
- 1 cup (150g) broccoli florets, blanched
- 1 cup (150g) red bell pepper, thinly sliced
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (9g) sesame seeds, for garnish
Instructions
- Rinse rice until water runs clear. Combine with 2½ cups water in a saucepan, bring to boil, reduce to low, cover and cook 15-18 minutes. Remove from heat and let stand covered for 10 minutes before fluffing.
- Whisk together soy sauce, mirin, brown sugar, rice vinegar, and 1 tablespoon water in a bowl. In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry.
- Toss chicken pieces with remaining 1 tablespoon cornstarch and a pinch of salt until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden. Flip and cook 2-3 minutes more until cooked through (165°F).
- Reduce heat to medium. Add garlic, ginger, and white parts of green onions to the pan. Sauté for 30 seconds until fragrant. Pour in teriyaki sauce mixture and bring to simmer.
- Once bubbling, gradually add cornstarch slurry while stirring. Cook for 2-3 minutes until sauce thickens and coats the chicken.
- Divide rice among four bowls. Top with teriyaki chicken and prepared vegetables. Drizzle with remaining sauce and sesame oil.
- Garnish with sesame seeds and green onion tops before serving.