Teriyaki Chicken Bowl
dinnerJapanesemedium

Teriyaki Chicken Bowl

Sticky teriyaki-glazed chicken thighs over steamed rice with pickled cucumber and sesame seeds.

From Nutrola's curated recipe library

30 min2 servings

Nutrition Facts (per serving)

Values are per serving

630Cal

34 g

Protein

61 g

Carbs

26 g

Fat

Ingredients

  • Chicken thighs (boneless)

    300 g

    690 Cal

  • Steamed rice

    300 g

    390 Cal

  • Soy sauce

    3 tbsp

    30 Cal

  • Mirin

    2 tbsp

    60 Cal

  • Brown sugar

    1 tbsp

    50 Cal

  • Cucumber

    1 small

    10 Cal

  • Rice vinegar

    1 tbsp

    5 Cal

  • Sesame seeds

    1 tsp

    20 Cal

  • Green onions

    2 stalks

    5 Cal

Instructions

  1. 1

    Mix soy sauce, mirin, and brown sugar for teriyaki sauce.

  2. 2

    Quick-pickle sliced cucumber in rice vinegar with a pinch of sugar.

  3. 3

    Pan-fry chicken thighs skin-side down for 5 minutes until crispy.

  4. 4

    Flip and pour teriyaki sauce over. Cook for 5-6 minutes, basting frequently.

  5. 5

    Slice chicken and serve over steamed rice.

  6. 6

    Top with pickled cucumber, sesame seeds, and sliced green onions.

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