Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- Soy sauce: 1/2 cup
- Mirin (sweet rice wine): 1/4 cup
- Brown sugar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Cooked white rice: 2 cups
- Green onions, sliced: 2 stalks
Instructions
- Step 1: Cut the chicken thighs into bite-sized pieces.
- Step 2: In a bowl, whisk together the soy sauce, mirin, brown sugar, garlic, and ginger.
- Step 3: Add the chicken to the bowl and marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Step 4: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 7-10 minutes. The sauce will thicken as it cooks.
- Step 5: Divide the cooked white rice into bowls. Top with the teriyaki chicken and garnish with sliced green onions.
Notes
- Store leftover teriyaki chicken and rice separately in airtight containers in the fridge for up to 3 days to prevent the rice from becoming soggy.
- For best results, reheat the teriyaki chicken in a skillet over medium heat with a splash of water to keep it moist, or microwave gently.
- Consider adding steamed broccoli or edamame to your bowl for extra color, nutrients, and a satisfying crunch.
- Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American