Go Back
Teriyaki Chicken Rice Bowl
Pin Print

Teriyaki Chicken Rice Bowl

This is my version of those mall food court teriyaki bowls, but way better. The key is building each component with care: a quick-pickle for the carrots, a proper homemade teriyaki sauce, and searing the chicken in batches to ensure it gets a good char instead of steaming.
Prep Time 30 minutes
Cook Time 20 minutes
Marination Time 15 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Pickled Carrots

  • 1 large carrot peeled into ribbons or julienned
  • 2 cloves garlic thinly sliced
  • 2 tablespoons rice vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon Diamond Crystal kosher salt
  • A pinch of red pepper flakes

For the Chicken & Vegetables

  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic grated
  • 3 tablespoons neutral oil divided
  • 1 red bell pepper cut into strips
  • 1 cup broccoli florets
  • 1 cup shelled edamame

For the Teriyaki Sauce & Assembly

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/3 cup granulated sugar
  • 2 cloves garlic grated
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Crispy wonton strips cooked rice, and Sriracha-Lime Mayo for serving

For the Sriracha-Lime Mayo

  • 1/2 cup mayonnaise
  • 1-2 teaspoons sriracha
  • 1 teaspoon fresh lime juice

Method

  • Mix carrot ribbons, garlic, vinegar, sugar, salt and pepper flakes. Set aside.
  • Toss chicken pieces with soy sauce, vinegar, sesame oil and garlic. Marinate 15 mins.
  • Combine sauce ingredients: soy sauce, mirin, sake, sugar, garlic, ginger. Mix cornstarch with water separately.
  • Mix sriracha-lime mayo ingredients in small bowl.
  • Heat 2 tbsp oil in wok over high heat. Cook chicken in batches 2-3 mins per side until done. Remove.
  • Add 1 tbsp oil. Stir-fry peppers and broccoli 3-4 mins. Add edamame, cook 1 min. Remove.
  • Pour sauce into pan, simmer. Add cornstarch slurry, whisk until thickened.
  • Return chicken to pan, coat with sauce.
  • Serve over rice topped with vegetables, pickled carrots, sriracha-lime mayo and wonton strips.

Notes

Chicken can be marinated up to 4 hours ahead.
Pickled carrots and sauce can be made 1 day ahead.