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teriyaki chicken and rice bowl Sweet Savant America's best food bloggers
Demetra Overton

Teriyaki Chicken and Rice Bowl

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Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/4 cup of soy sauce
  • 1/4 cup mirin Japanese wine or Shaoxing wine (Chinese wine)
  • 1/4 brown sugar
  • 1/2 cup apple juice
  • 1 teaspoon of fresh chopped ginger
  • 2 cloves of garlic chopped
  • 1 teaspoon red chili flakes optional
  • 2 pounds of boneless skinless chicken thighs
  • 1 teaspoon vegetable oil
  • 4 cups of cooked white or brown rice
  • SERVE WITH
  • Kimchi
  • grilled vegetables
  • sliced cucumbers
  • shredded cabbage and carrot slaw made with 2 cups of pre-shredded slaw mix 2 tablespoons of rice vinegar or apple cider vinegar and 1 tablespoon of granulated white sugar

Method
 

  1. Place chicken thighs in a zip top bag
  2. Add soy sauce, mirin or Shaoxing wine, brown sugar, apple juice, garlic, ginger and red pepper flakes to the chicken
  3. Squeeze excess air from the bag and seal. Massage the bag so the chicken will combine with the marinade
  4. Let sit at room temperature for 30 minutes or refrigerate for 2-3 hours
  5. Drain the marinade and remove excess with a paper towel
  6. Rub the chicken with 1 teaspoon of oil and grill or saute the chicken 3-4 minutes per side
  7. Serve the grilled chicken on top of hot rice and add kimchi, cucumbers, cabbage or whatever you like to your bowl