Teriyaki Chicken Bowls
A quick and delicious teriyaki chicken meal. Customize with your choice of vegetables!
Servings 4
Ingredients
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 3 tablespoons sake
- 3 cloves garlic
- 1.5 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- peanut or vegetable oil for greasing
- 4-5 cups cooked white rice
- 4 cups steamed broccoli
- 2 green onions finely chopped
Instructions
- In a shallow bowl, combine the brown sugar, soy sauce, mirin, sake and garlic. Add the chicken thighs and stir to coat in the sauce. Set aside for about 15 minutes or a few hours (refrigerate in this case).
- Set a large skillet over medium high heat and add a little oil, swirling to coat. Use a slotted spoon to add the chicken, keeping the sauce in the bowl for the moment. Cook, stirring once or twice, for 4-5 minutes or until browned. Add the sauce and continue to cook until reduced, 6-8 minutes. The sauce should be bubbling; if it isn't, turn up the heat. If you are worried it's burning, turn it down a little.
- Serve in bowls on white rice with broccoli, and sprinkle with green onions.