teriyaki bowl

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake (or rice wine)
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 1 cup cooked rice (brown or white)
• 1/2 cup shredded carrots
• 1/2 cup sliced green onions
• 1/4 cup sesame seeds

Instructions

1. In a bowl, whisk together soy sauce, mirin, sake, honey, ginger, and garlic. This is your teriyaki sauce.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken to the skillet and cook until browned and cooked through, about 6-8 minutes.
4. Pour teriyaki sauce over the chicken and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened.
5. Prepare rice according to package instructions.
6. Assemble bowls: Layer rice, teriyaki chicken, shredded carrots, and sliced green onions.
7. Garnish with sesame seeds.

Notes

• For a richer flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
• To prevent sticking, use a non-stick skillet.
• Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
• To bake, spread the teriyaki chicken over rice and bake at 375F for 20 minutes.