Teriyaki Chicken and Rice Bowls

Method · 9 steps

1. 1

   Rinse jasmine rice under cold water until water runs clear — 90 seconds of rinsing. Combine rice and 2.25 cups water in a saucepan, bring to a boil, cover, reduce to low, and simmer 15 minutes. Kill heat, rest covered 5 minutes.

2. 2

   Pat chicken thighs dry and season with a pinch of salt.

3. 3

   In a small saucepan, combine soy sauce, mirin, sake, brown sugar, grated ginger, and garlic. Bring to a simmer and reduce 5 minutes until slightly thickened.

4. 4

   Whisk the cornstarch slurry into the sauce. Simmer 60 more seconds — it will turn glossy and thick enough to coat a spoon. Remove from heat.

5. 5

   Steam broccoli: place florets in a microwave-safe bowl with 2 tbsp water, cover with a plate, microwave 3 minutes. Drain.

6. 6

   Heat 2 tbsp neutral oil in a large skillet over medium-high. Add chicken thighs smooth side down and sear 5 minutes undisturbed — you want a hard golden crust. Flip and cook 4 more minutes until internal hits 165°F.

7. 7

   Pour half the teriyaki sauce over the chicken in the hot pan. Flip to coat, then simmer 60 seconds, letting the glaze reduce onto the meat.

8. 8

   Transfer chicken to a cutting board and rest 3 minutes. Slice against the grain into 1/2-inch strips.

9. 9

   Assemble bowls: 3/4 cup rice, sliced chicken, handful of broccoli. Drizzle with remaining teriyaki sauce, then sesame oil. Garnish with scallions and sesame seeds.