Quick Teriyaki Chicken Donburi
Tender chicken glazed in a savory-sweet teriyaki sauce over fluffy rice, ready in 25 minutes. Top with cucumber and sesame seeds for a restaurant-quality bowl.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 cups cooked sushi rice or short-grain white rice
- 12 oz boneless chicken thighs or breasts
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey)
- 1 tbsp rice vinegar
- 1 small cucumber
- 1 tbsp sesame seeds
Instructions
- 1
Cut chicken into bite-sized pieces (about 1.5 inches). Pat dry with paper towels.
- 2
Whisk soy sauce, mirin, and rice vinegar in a small bowl. Set aside.
- 3
Slice cucumber into thin rounds or julienne. Set aside.
- 4
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers.
- 5
Add chicken in a single layer and cook without stirring 3 minutes until edges brown.
- 6
Stir chicken and cook 2 more minutes until mostly cooked through.
- 7
Pour teriyaki sauce over chicken. Stir until coated and glossy, about 1 minute.
- 8
Divide rice between two bowls. Top each with glazed chicken and sauce.
- 9
Scatter cucumber slices and sesame seeds over the top. Serve immediately.
Tools you’ll need
- large skillet (10–12 inches)
- small mixing bowl
- cutting board
- chef's knife
- wooden spoon or spatula
- bowls for serving
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