Chicken Teriyaki Rice Bowl
Ingredients
- Chicken thighs400 g, bonelessOn hand
- Rice300 g, cookedOn hand
- Garlic2 cloves, mincedOn hand
- Soy sauce3 tbspoptional
- Honey1 tbspoptional
- Vinegar1 tbspoptional
- Sesame oil1 tspoptional
- Scallions2, thinly slicedoptional
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Steps
- 1
Cut the chicken thighs into bite-size pieces.
3 min
- 2
Sear the chicken pieces in vegetable oil over medium-high heat until browned.
6 min
- 3
Add the garlic and cook until fragrant.
1 min
- 4
Stir in the soy sauce, honey, vinegar and sesame oil.
1 min
- 5
Simmer the glaze until it coats the chicken; cook until no longer pink inside, 165°F / 74°C.
5 min
- 6
Spoon the teriyaki chicken over the rice and scatter the scallion.
2 min
Cook’s note. Mix the glaze in a cup while the chicken sears; honey burns fast once it hits the pan.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.