Teriyaki Chicken Bowl
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings (6 oz chicken + 3 tbsp sauce each)
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Calories
403 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Chicken Bowl
Description
The teriyaki sauce is prepared by boiling together soy sauce, granulated sugar, water, mirin (a sweet Japanese rice wine), fresh ginger, minced garlic, and optional red chili flakes. After simmering, a cornstarch slurry is whisked into the sauce to thicken it to a shiny consistency. Some of the cooled sauce is reserved to marinate the chicken.
Chicken breasts are marinated for at least 30 minutes, allowing flavor to infuse and tenderize. They are then cooked in olive oil over medium-high heat until browned on one side and cooked through. The rich sauce coats the chicken, producing a balance of savory, sweet, and mildly spicy notes, complemented by fresh garnishes like thinly sliced scallions and sesame seeds if desired.
This recipe yields four servings, each with 6 ounces of chicken and accompanying teriyaki sauce. The dish pairs well with steamed rice or vegetables. Leftovers can be stored in the refrigerator up to four days.
Ingredients
For the teriyaki sauce:
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons mirin (see note 1)
- 2 teaspoons ginger from one piece, see note 2, fresh
- 1 clove garlic minced
- 1/4 teaspoon red chili flakes optional (see note 3)
- 2 teaspoons cornstarch
For the chicken:
- 1 1/2 pounds chicken breast about 2 large, see note 5, boneless, skinless
- 2 tablespoons olive oil
- scallions for garnish, optional, thinly sliced
- sesame seeds for garnish, optional
Instructions
To make the teriyaki sauce:
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce).
- Remove from heat and cool to room temperature. Reserve 1/4 cup marinade for the chicken and refrigerate the remainder until serving time.
To make the chicken:
- In a plastic zipper-top bag or glass dish, add chicken and 1/4 cup reserved, cooled teriyaki sauce. Marinade at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering. Add chicken in a single layer and cook until browned on one side, about 5 minutes.
- Flip chicken, reduce heat to medium, partially cover, and continue cooking until the internal temperature reaches 165 degrees on an internal thermometer, about 10 to 15 minutes longer. Transfer to a cutting board and let chicken rest 5 minutes before slicing. Serve with the remaining teriyaki sauce and garnish with scallions and sesame seeds if desired.
Notes
- Substitute mirin with 2 tablespoons dry white wine or rice vinegar plus 1 teaspoon sugar if unavailable.
- Store whole fresh ginger root in the freezer and grate as needed for convenience.
- Omit red pepper flakes for less heat or increase for spicier sauce according to preference.
- Butterfly chicken breasts or use tenders for more even cooking and greater surface area.
- Reserve 1/4 cup of cooled teriyaki sauce for marinating; keep remainder refrigerated until serving.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (6 oz chicken + 3 tbsp sauce each)
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 6 oz chicken | |
| Calories | 403kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1886mg | 79% |
| Potassium | 700mg | 15% |
| Fiber | 0.3g | 1% |
| Sugar | 32g | 64% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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