Chicken Teriyaki Bowl

A vibrant teriyaki chicken bowl with homemade sauce, served over jasmine rice with edamame, shredded cabbage, and julienned carrots.

Ingredients

• 60 ml mirin
• 60 ml cooking sake
• 60 ml tamari or light soy sauce
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 800 g boneless, skinless chicken thighs
• 140 g edamame beans
• 75 g shredded red cabbage
• 90 g julienned carrot
• 800 g jasmine rice
• 125 g whole-egg mayonnaise (optional)
• 1 tsp white and black sesame seeds (optional)
• 1 sliced fresh red chilli (optional)

Method

1. Whisk together the mirin, sake, tamari, and brown sugar until the sugar dissolves.
2. Heat oil in a large pan over high heat. Cook chicken thighs for about 8 minutes, flipping halfway, until browned through.
3. Pour the teriyaki sauce into the pan and cook for 1 minute. Flip the chicken and cook another minute until the sauce is glossy and caramelised.
4. Slice the chicken and arrange in bowls over rice alongside edamame, red cabbage, and carrot. Drizzle with pan juices and top with mayo, sesame seeds, and chilli if desired.

Tips

• Pound the chicken to an even thickness for more uniform cooking.
• Look for edamame in the freezer section and thaw according to the packet directions.
• The chicken can be marinated in the sauce for up to 2 days in the fridge or 2 months in the freezer.
• Cooked chicken keeps refrigerated for up to 2 days and reheats well in the microwave.
• Beef or tofu work as great substitutes for the chicken.