Name: Teriyaki Chicken Rice Bowl
Ingredients: 1½ pounds boneless, skinless chicken thighs (way juicier than breast meat, trust me); 2 tablespoons vegetable oil (or whatever neutral oil is hanging out in your pantry); Salt and pepper (obviously); Optional: 1 tablespoon sesame oil (for that extra flavor punch); ½ cup soy sauce (low sodium if you’re watching your salt intake); ¼ cup water; 3 tablespoons brown sugar (light or dark, doesn’t really matter); 2 tablespoons mirin or rice wine (if you don’t have it, just use a splash of apple cider vinegar and add a bit more sugar); 2 tablespoons honey (makes it glossy and gorgeous); 3 garlic cloves, minced (or more, I won’t judge); 1 tablespoon fresh ginger, grated (the squeeze tube kind works in a pinch); 1 tablespoon cornstarch mixed with 2 tablespoons cold water (the secret to that restaurant-style thickness); 2 cups uncooked short-grain white rice (Japanese-style is best, but whatever rice you have works); 4 green onions, sliced (keep the white and green parts separate); 2 carrots, julienned or grated (fancy words for “cut into matchsticks”); 1 cucumber, sliced thin; 1 avocado, sliced (totally optional but SO good); Handful of edamame, shelled (frozen is perfect); 1 tablespoon sesame seeds (white, black, or both for that Instagram-worthy look); Optional: Sliced radishes, shredded cabbage, or whatever veggies need to be used up

Description

Okay, so this is basically the comfort food I make when I need something that feels like a big hug in a bowl. It’s juicy chicken glazed in that sweet-savory teriyaki sauce that caramelizes just right, served over fluffy rice with fresh veggies for crunch. It’s what I order at Japanese restaurants when I can’t decide what I want, but honestly, the homemade version blows the takeout stuff out of the water. Plus, it’s ridiculously easy to throw together on a weeknight when you’re staring into your fridge wondering what to make.

Ingredients

Scale

For the Chicken:

1½ pounds boneless, skinless chicken thighs (way juicier than breast meat, trust me)
2 tablespoons vegetable oil (or whatever neutral oil is hanging out in your pantry)
Salt and pepper (obviously)
Optional: 1 tablespoon sesame oil (for that extra flavor punch)

For the Teriyaki Sauce:

½ cup soy sauce (low sodium if you’re watching your salt intake)
¼ cup water
3 tablespoons brown sugar (light or dark, doesn’t really matter)
2 tablespoons mirin or rice wine (if you don’t have it, just use a splash of apple cider vinegar and add a bit more sugar)
2 tablespoons honey (makes it glossy and gorgeous)
3 garlic cloves, minced (or more, I won’t judge)
1 tablespoon fresh ginger, grated (the squeeze tube kind works in a pinch)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (the secret to that restaurant-style thickness)

For the Bowl:

2 cups uncooked short-grain white rice (Japanese-style is best, but whatever rice you have works)
4 green onions, sliced (keep the white and green parts separate)
2 carrots, julienned or grated (fancy words for “cut into matchsticks”)
1 cucumber, sliced thin
1 avocado, sliced (totally optional but SO good)
Handful of edamame, shelled (frozen is perfect)
1 tablespoon sesame seeds (white, black, or both for that Instagram-worthy look)
Optional: Sliced radishes, shredded cabbage, or whatever veggies need to be used up