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Teriyaki Chicken Bowl
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 cups cooked white rice
- 1 cup steamed broccoli florets
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- In a small saucepan, combine 1/2 cup soy sauce, 1/4 cup brown sugar, minced garlic, and grated ginger. Cook over medium heat until the sugar is dissolved, stirring occasionally.
- In a small bowl, mix 1 tablespoon of cornstarch with 1/4 cup of water to create a slurry. Add the slurry to the teriyaki sauce and cook for an additional 2-3 minutes, or until the sauce thickens. Set aside.
- In a large skillet, cook the chicken pieces over medium-high heat until they are no longer pink in the center, about 5-7 minutes.
- Pour the teriyaki sauce over the cooked chicken and stir to coat the chicken evenly. Cook for an additional 2-3 minutes to heat the sauce through.
- To assemble the teriyaki chicken bowls, divide the cooked rice among 4 serving bowls. Top each bowl with the teriyaki chicken and steamed broccoli florets.
- Garnish with sesame seeds and sliced green onions. Serve hot and enjoy!
The history of Teriyaki Chicken Bowl dates back to Japan, where the teriyaki cooking method originated. Teriyaki, meaning "shiny grilled," involves grilling or broiling meat with a glaze of soy sauce, mirin, and sugar. This method was brought to the United States by Japanese immigrants, where it gained popularity and evolved into the Teriyaki Chicken Bowl we know today. The dish typically consists of tender, grilled chicken marinated in a sweet and savory teriyaki sauce, served over a bed of steamed rice and topped with sesame seeds and green onions. It has become a staple in Japanese-American cuisine and is beloved for its delicious flavors and simplicity. In terms of the best version of this dish, many would argue that the key lies in the perfect balance of the teriyaki sauce – not too sweet, not too salty, and with a hint of umami. The chicken should be tender and juicy, with a slightly caramelized exterior from the grill. Some chefs also add a touch of ginger or garlic to the marinade for an extra depth of flavor. As for the cooking method, while grilling is traditional, some modern variations include pan-searing or even baking the chicken. Today, Teriyaki Chicken Bowl can be found in Japanese restaurants and Asian fusion eateries across the globe. However, for an authentic experience, seeking out a restaurant with a skilled Japanese chef who honors traditional techniques can make all the difference. In Japan, the city of Tokyo is renowned for its diverse culinary scene, and there are countless establishments where one can savor an expertly crafted Teriyaki Chicken Bowl. Whether in a bustling metropolis or a quaint countryside town, the dish continues to bring joy to food enthusiasts and remains a symbol of the enduring legacy of Japanese cuisine.
35 min
4
450 calories
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