Chicken Teriyaki Donburi Bowl

Ingredients

• 1.5 cups short-grain white rice
• 1 lb chicken breast, boneless and skinless
• 3 tbsp soy sauce
• 3 tbsp mirin (or 2 tbsp honey + 1 tbsp rice vinegar)
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• ½ medium cucumber, sliced thin
• 2 stalks scallions (green parts only), sliced thin, plus sesame seeds for garnish

Instructions

1. 1

   Cook rice in a saucepan with 3 cups water, covered, until tender, ~15 minutes. Fluff with a fork.

2. 2

   Pat chicken dry with paper towels. Cut into 1-inch bite-sized pieces.

3. 3

   Whisk soy sauce, mirin, ginger, and garlic in a small bowl until combined.

4. 4

   Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~1 minute.

5. 5

   Add chicken and cook, stirring occasionally, until edges turn golden, ~4 minutes.

6. 6

   Pour teriyaki sauce into the skillet and stir until chicken is coated and sauce thickens, ~2 minutes.

7. 7

   Divide hot rice between two bowls. Top each with teriyaki chicken.

8. 8

   Arrange cucumber slices on top. Drizzle any extra sauce from the pan over the bowls.

9. 9

   Garnish with scallions and sesame seeds. Serve immediately.

Tools you’ll need

• saucepan with lid
• paper towels
• small mixing bowl
• whisk
• 12-inch skillet
• wooden spoon or silicone spatula
• two bowls

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