Ingredients
- Chicken breasts (boneless, skinless): 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
- Sesame oil: 1 tablespoon
- Cooked rice: 4 cups
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces.
- Step 2: In a bowl, whisk together the soy sauce, mirin, brown sugar, garlic, and ginger. Add the chicken and toss to coat. Marinate for at least 15 minutes, or up to an hour in the refrigerator.
- Step 3: Heat sesame oil in a large skillet or wok over medium-high heat.
- Step 4: Add the marinated chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. The sauce will thicken slightly.
- Step 5: Serve the teriyaki chicken over cooked rice in bowls. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Store leftover teriyaki chicken and rice separately in airtight containers in the fridge for up to 3 days.
- Reheat the chicken in a skillet or microwave, adding a splash of water if needed to prevent it from drying out.
- For a complete meal, add steamed broccoli, carrots, or edamame to your teriyaki chicken bowl.
- Don't overcrowd the pan when cooking the chicken; cook in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American