Teriyaki Chicken Donburi Bowl

Ingredients

• 1.5 cups sushi rice or short-grain white rice
• 1 lb boneless, skinless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp mirin (or honey)
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• 2 stalks scallions, sliced
• 1 tbsp sesame seeds (optional)

Instructions

1. 1

   Rinse rice in cold water until water runs clear. Boil 3 cups water in a medium pot, add rice and salt. Cover, reduce heat to low, and cook until tender, ~15 minutes.

2. 2

   Cut chicken thighs into 1-inch chunks. Pat dry with paper towels.

3. 3

   Whisk together soy sauce, mirin, rice vinegar, garlic, and ginger in a small bowl.

4. 4

   Heat sesame oil in a 12-inch skillet over medium-high until shimmering, ~60 seconds.

5. 5

   Add chicken in a single layer. Cook without stirring for 3 minutes until golden underneath.

6. 6

   Stir and cook until chicken is no longer pink, another 3-4 minutes total.

7. 7

   Pour teriyaki sauce over chicken. Simmer for 2 minutes, stirring, until sauce coats chicken and thickens slightly.

8. 8

   Divide hot rice between two bowls. Top with glazed chicken and sauce.

9. 9

   Garnish with sliced scallions and sesame seeds if using. Serve immediately.

Tools you’ll need

• medium pot with lid
• 12-inch skillet
• small mixing bowl
• whisk
• paper towels
• knife and cutting board

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