Japanese Teriyaki Chicken Rice Bowl Recipe

Chicken breasts: Boneless and skinless, these are cut into bite-sized pieces for easy cooking and eating.

Soy sauce: A salty, umami-rich sauce that forms the base of the teriyaki sauce.

Mirin: A sweet rice wine that adds sweetness and depth to the sauce.

Sugar: Adds sweetness to balance the salty soy sauce.

Sake: A Japanese rice wine that enhances the umami flavor of the dish.

Rice: Cooked and used as the base for the bowl, soaking up the delicious sauce.

Vegetable oil: Used for cooking the chicken, providing a neutral flavor.

Green onion: Chopped and used as a fresh, flavorful garnish.

When preparing the teriyaki sauce, ensure you dissolve the sugar completely in the mixture of soy sauce, mirin, and sake before adding it to the chicken. This will help the sauce to thicken evenly and coat the chicken pieces more effectively, giving you that glossy, flavorful finish.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• mirin - Substitute with dry sherry: Dry sherry provides a similar sweetness and depth of flavor as mirin.

• sugar - Substitute with honey: Honey adds a natural sweetness and can enhance the overall flavor profile.

• sake - Substitute with white wine: White wine can mimic the acidity and slight sweetness of sake.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein alternative that can provide a different texture and nutritional profile.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can be used in similar cooking applications.

• green onion - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the teriyaki chicken to cool to room temperature before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the chicken and rice into separate airtight containers. Keeping them separate helps maintain the texture and flavor of each component.
• Store the chicken in the refrigerator for up to 3 days. The rice can also be refrigerated but should be consumed within 2 days for the best quality.
• For longer storage, place the chicken in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.
• Freeze the chicken for up to 2 months. Label the container with the date to keep track of its freshness.
• When ready to eat, thaw the chicken in the refrigerator overnight. Reheat in a pan over medium heat until warmed through, adding a splash of water or extra sauce if needed.
• For the rice, sprinkle a few drops of water over it before reheating in the microwave. This helps to rehydrate the rice and prevent it from drying out.
• Garnish with freshly chopped green onion and sesame seeds just before serving to add a fresh touch to your reheated meal.

• Microwave Method

  1. Place the Japanese Teriyaki Chicken Rice Bowl in a microwave-safe container.
  2. Cover the container with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check if the chicken and rice are heated thoroughly. If not, continue heating in 30-second increments.
  5. Garnish with fresh green onion and sesame seeds before serving.

• Stovetop Method

  1. Add a small amount of vegetable oil or water to a non-stick pan.
  2. Heat the pan over medium heat.
  3. Add the leftover Japanese Teriyaki Chicken Rice Bowl to the pan.
  4. Stir occasionally to prevent sticking and ensure even heating.
  5. Cook for about 5-7 minutes or until the chicken and rice are heated through.
  6. Garnish with fresh green onion and sesame seeds before serving.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the Japanese Teriyaki Chicken Rice Bowl in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes or until the chicken and rice are heated through.
  5. Garnish with fresh green onion and sesame seeds before serving.

• Steaming Method

  1. Place the Japanese Teriyaki Chicken Rice Bowl in a heatproof dish that fits into your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the dish in the steamer and cover with a lid.
  4. Steam for about 10-12 minutes or until the chicken and rice are heated through.
  5. Garnish with fresh green onion and sesame seeds before serving.

• Cutting board: A flat surface used for cutting the chicken into bite-sized pieces.

• Chef's knife: A sharp knife used to cut the chicken and chop the green onion.

• Mixing bowl: A bowl used to mix the soy sauce, mirin, sugar, and sake.

• Measuring cups: Tools used to measure the soy sauce, mirin, and sake accurately.

• Measuring spoons: Tools used to measure the sugar and vegetable oil accurately.

• Frying pan: A pan used to heat the oil and cook the chicken.

• Spatula: A tool used to stir and flip the chicken while cooking.

• Rice cooker: An appliance used to cook the rice.

• Serving bowls: Bowls used to serve the rice and chicken.

• Chopsticks or spoon: Utensils used for eating the dish.

• Tongs: A tool used to handle the chicken pieces while cooking.

• Small bowl: A bowl used to hold the chopped green onion for garnishing.

• Measuring jug: A jug used to measure liquids like soy sauce and mirin.

Prep ingredients ahead: Cut the chicken and chop the green onion in advance to save time during cooking.

Use a rice cooker: Cook the rice in a rice cooker while you prepare the chicken and sauce.

Make extra sauce: Double the sauce recipe and store it in the fridge for future quick meals.

Pre-mix sauce: Mix the soy sauce, mirin, sugar, and sake ahead of time and keep it ready to pour.

Batch cooking: Cook extra chicken and freeze portions for easy reheating later.