Teriyaki Chicken Bowl

Ingredients

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• ½ teaspoon fresh ginger, minced
• ½ teaspoon cornstarch
• 1 pound boneless skinless chicken thighs
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 1 tablespoon neutral oil (vegetable or canola)
• 2 cups cooked short-grain white rice
• ½ large cucumber, thinly sliced
• ½ cup shredded carrot
• 2 whole green onions, sliced
• 1 teaspoon sesame seeds (white or black)

Instructions

1. 1

   Start your rice if you haven't already — you'll need 2 cups cooked. While it cooks, prepare everything else. Cut the 1 pound of boneless skinless chicken thighs into 1-inch chunks (if thighs are still whole, they should come apart naturally). Pat completely dry with paper towels — dry meat develops a golden crust instead of steaming, which is the key to great teriyaki flavor.

2. 2

   Make the teriyaki sauce: in a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 teaspoon honey, 0.5 teaspoon minced fresh ginger, and 0.5 teaspoon cornstarch until the cornstarch fully dissolves. Set aside.

3. 3

   Prepare the vegetables: thinly slice 0.5 of a large cucumber into half-moons, measure out 0.5 cup shredded carrot (buy pre-shredded to save time), and slice 2 green onions into thin rounds, separating the white and green parts.

4. 4

   Set a 10-inch stainless steel skillet over medium-high heat. Let it preheat for 1 minute — you want the pan very hot so the chicken browns quickly. Sprinkle the chicken pieces evenly with 0.25 teaspoon kosher salt and 0.125 teaspoon black pepper.

5. 5

   Add 1 tablespoon neutral oil to the hot pan — you should hear it sizzle immediately. If it doesn't, wait 10 more seconds. Add the chicken in a single layer, then resist the urge to move it. Let it sit undisturbed for 3-4 minutes until the bottoms turn golden brown — this is the Maillard reaction creating deep, savory flavor. You'll hear a steady sizzle; if it's totally quiet, your heat is too low. Stir and cook for another 2-3 minutes, breaking up any sticking pieces, until most surfaces are browned (some pink is fine — it will finish cooking in the sauce).

6. 6

   Pour the teriyaki sauce into the pan — it will bubble and steam aggressively. Stir immediately, coating all the chicken pieces. Reduce the heat to medium and simmer for 4-5 minutes, stirring occasionally. You'll see the sauce thicken and turn glossy; the chicken is done when a fork pierces a piece with no resistance and the internal temperature reads 165°F on an instant-read thermometer. The sauce should coat the chicken like a glaze — if it's too watery, let it bubble for 30 more seconds.

7. 7

   Taste the chicken and adjust seasoning if needed — if it feels flat, add 0.25 teaspoon more soy sauce. Remove from heat.

8. 8

   Divide the 2 cups cooked rice between two bowls, mounding it in the center of each. Top each bowl with half the teriyaki chicken and its glossy sauce.

9. 9

   Arrange the cucumber slices and shredded carrot around the chicken — they provide bright acidity and crunch that balance the sweet teriyaki. Sprinkle the white parts of the green onions over the top, then garnish with 1 teaspoon sesame seeds and the green onion greens (they stay fresher if added at the end). Serve immediately while the chicken is still warm.

Tools you’ll need

• 10-inch stainless steel skillet
• instant-read thermometer
• small bowl
• whisk
• chef's knife
• cutting board
• paper towels

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