📝 About This Recipe
Experience the perfect balance of sweet, savory, and char with this elevated take on a modern Asian fast-food classic. Inspired by the bustling street-side grills of Seattle and Tokyo, this bowl features succulent chicken thighs glazed in a glossy, ginger-infused homemade sauce. Served over a bed of fluffy jasmine rice with crisp-tender broccoli, it’s a wholesome, high-energy meal that brings the vibrant flavors of a professional kitchen right to your dining table.
🥗 Ingredients
The Protein
- 1.5 pounds Boneless, skinless chicken thighs (trimmed of excess fat and cut into 1-inch bite-sized pieces)
- 2 tablespoons Vegetable oil (high smoke point oil is best for searing)
- 1 tablespoon Cornstarch (to lightly dust the chicken for a better crust)
Signature Teriyaki Sauce
- 1/2 cup Soy sauce (use low-sodium if preferred)
- 1/4 cup Mirin (Japanese sweet rice wine)
- 1/3 cup Brown sugar (packed; light or dark works well)
- 1 tablespoon Rice vinegar (adds a necessary bright acidity)
- 1 tablespoon Fresh ginger (peeled and finely grated)
- 3 cloves Garlic (minced very fine)
- 1 teaspoon Sesame oil (toasted for deep nutty aroma)
- 1 tablespoon Cornstarch slurry (mixed with 1 tablespoon cold water)
Bowl Components & Garnish
- 2 cups Jasmine rice (measured dry, then cooked according to package instructions)
- 3 cups Broccoli florets (steamed until vibrant green)
- 3 pieces Green onions (thinly sliced on a bias)
- 1 tablespoon Toasted sesame seeds (for crunch and visual appeal)
- 1 pinch Red pepper flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Begin by rinsing the jasmine rice under cold water until the water runs clear. Cook the rice using your preferred method (stove or rice cooker) and keep it covered once done.
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2
In a small saucepan over medium heat, combine the soy sauce, mirin, brown sugar, rice vinegar, grated ginger, minced garlic, and toasted sesame oil.
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3
Bring the sauce to a gentle simmer, whisking until the sugar is completely dissolved. Let it bubble for 3-5 minutes to allow the flavors to meld.
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4
Whisk in the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) into the sauce. Continue to simmer for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
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5
Pat the chicken pieces dry with paper towels. Toss them in a bowl with 1 tablespoon of cornstarch and a pinch of salt until lightly coated.
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6
Heat a large skillet or wok over medium-high heat with the vegetable oil. Once the oil is shimmering, add the chicken in a single layer.
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7
Sear the chicken for 5-6 minutes without moving it too much, allowing a golden-brown crust to form. Flip and cook for another 4-5 minutes until cooked through.
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8
While the chicken finishes, steam your broccoli florets for 3-4 minutes until they are tender-crisp and bright green.
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9
Drain any excess fat from the skillet, then pour about 3/4 of the teriyaki sauce over the cooked chicken.
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10
Toss the chicken in the sauce for 1-2 minutes over medium heat until every piece is glazed, sticky, and hot.
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11
Assemble the bowls: Start with a generous base of fluffy jasmine rice, add a portion of steamed broccoli, and top with the glazed chicken.
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12
Drizzle the remaining sauce over the broccoli and rice. Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes if desired.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content ensures the meat stays juicy under high heat. For a deeper flavor, let the chicken marinate in 2 tablespoons of the sauce for 30 minutes before cooking. Make sure your skillet is very hot before adding the chicken to achieve that signature 'fast food' charred exterior. If the sauce becomes too thick, simply whisk in a teaspoon of water or mirin at a time to reach your desired consistency. To save time, you can steam the broccoli directly in the microwave with a splash of water and a vented lid.
🍽️ Serving Suggestions
Pair with a chilled glass of green tea or a crisp Japanese lager to cut through the sweetness of the sauce. Serve with a side of spicy kimchi or pickled cucumbers for a refreshing, acidic contrast. Add a drizzle of Sriracha mayo on top if you enjoy a creamy, spicy kick. For a low-carb version, swap the jasmine rice for cauliflower rice or a bed of shredded cabbage.