Ingredients
For the Chicken:
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2 boneless, skinless chicken thighs
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1 tbsp neutral oil (canola, avocado, or vegetable)
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Pinch of salt & pepper
For the Teriyaki Sauce:
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¼ cup soy sauce (use low sodium)
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2 tbsp mirin (or substitute with rice vinegar + sugar)
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2 tbsp honey or brown sugar
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1 tbsp sesame oil
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1 clove garlic, minced
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1 tsp grated ginger
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1 tsp cornstarch + 1 tbsp water (slurry)
For the Bowl:
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1 cup cooked jasmine or short-grain rice
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½ cup steamed broccoli
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½ carrot, julienned
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¼ avocado, sliced (optional but creamy!)
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1 tbsp sesame seeds
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1 green onion, finely sliced
Instructions
Step 1: Make the Sauce
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In a small saucepan, combine soy sauce, mirin, honey, sesame oil, garlic, and ginger.
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Bring to a gentle simmer over medium heat.
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Stir in the cornstarch slurry and continue simmering until thickened — about 3 minutes.
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Remove from heat and set aside.
Step 2: Cook the Chicken
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Pat the chicken thighs dry and season lightly with salt and pepper.
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Heat oil in a non-stick or cast-iron skillet over medium-high heat.
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Add chicken thighs and sear for 4–5 minutes per side until golden and cooked through (internal temp should be 165°F/74°C).
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Brush generously with teriyaki sauce during the last minute of cooking for a sticky glaze.
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Remove from pan and let rest for 2–3 minutes before slicing.
Step 3: Assemble Your Bowl
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In two bowls, start with a bed of warm rice.
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Layer with steamed broccoli, carrots, avocado, and sliced chicken.
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Drizzle extra teriyaki sauce over the top.
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Sprinkle with sesame seeds and green onions.