Chicken Teriyaki Bowl

Like many of us, I used to buy ready-made teriyaki marinade. The individual ingredients to make my own were too expensive, difficult to find at the shops, or I didn’t think I had time … I was wrong. Not only is this super easy and quick to get on the dinner table, but it’s also better value! The taste is authentic and better than any store-bought marinade I’ve tried. Plus, you get the satisfaction of knowing exactly what is in your homemade version! I love Chicken Teriyaki Bowls served just like this – with chicken teriyaki, rice, a few fresh veggies and some mayo – but feel free to change things up according to your preferences. You could even try this recipe with beef or tofu; it would be equally delicious!

Can you make Chicken Teriyaki Bowls ahead of time?

The chicken can be marinated in the sauce and refrigerated in an airtight container for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight prior to cooking.

Are Chicken Teriyaki Bowls suitable for leftovers?

Yes, refrigerate the cooked chicken in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.

Chicken Teriyaki Bowl

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5 from 6 reviews

• Total Time: 25 mins
• Yield: 4–6 1x

Ingredients

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• ¼ cup (60 ml) mirin
• ¼ cup (60 ml) cooking sake
• ¼ cup (60 ml) tamari (or light soy sauce)
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 800 g (1 lb 12 oz) boneless, skinless chicken thighs (note 1)

To serve

• 1 cup (140 g) edamame beans (see note 2)
• 1 cup (75 g) shredded red cabbage
• 1 cup  (90 g) julienned carrot
• Jasmine rice
• ½ cup (125 g) whole-egg mayonnaise (optional)
• 1 tsp white and black sesame seeds (optional)
• Sliced fresh red chilli (optional)

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Instructions

1. For the teriyaki sauce, combine the mirin, cooking sake, tamari and brown sugar in a small bowl. Stir until the brown sugar is dissolved.
2. Heat the oil in a large, heavy-based pan over high heat. Add the chicken and cook for 8 minutes until browned, turning once halfway.
3. Add the teriyaki sauce to the pan. Cook for 1 minute.
4. Turn the chicken and cook for another minute or until the sauce is caramelised and glossy.
5. Slice the chicken before serving with edamame beans, shredded red cabbage, carrot and rice. Top with a dollop of mayonnaise and sprinkle with sesame seeds and fresh chilli (if using). Finish with a drizzle of the pan juices.

Notes

Note 1 – Trim excess fat and pound the chicken using a mallet or rolling pin to even out the thickness.

 

Note 2 – Find edamame beans in the freezer section of your supermarket. They are already peeled and ready to use; thaw as per the packet instructions.

MAKE AHEAD

Marinate the chicken in the sauce and refrigerate in an airtight container for up to 2 days, or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.  

LEFTOVERS

Refrigerate cooked chicken in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: chicken, bowl, terriyaki
• Method: pan sear
• Cuisine: Japanese