Tom's Recipes
Dinners

Tom's Recipes

Illustration of a bowl of rice with sliced teriyaki chicken, edamame beans and cucumber

Chicken Teriyaki Rice Bowls

Chicken thighs glazed in a quick teriyaki sauce, sliced over rice with edamame and cucumber.

Makes
2 servings
Prep
10 minutes
Cook
20 minutes
Servings
2

Ingredients

Method

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  1. Put the rice and water in the Sistema rice cooker, fit both lids and microwave on full power for .

    • 150g jasmine rice
    • 300ml cold water

  2. Mix the soy sauce, mirin, sugar, garlic and ginger in a jug.

    • 3 tbsp soy sauce
    • 2 tbsp mirin
    • 1 tbsp soft brown sugar
    • 1 garlic clove
    • 5g ginger

  3. Fry the chicken in the oil over a medium-high heat for on each side, until cooked through.

    • 4 boneless chicken thighs
    • 1 tbsp vegetable oil

  4. Pour in the sauce and let it bubble for , turning the chicken until it is glazed.

  5. Cook the edamame in boiling water for . Slice the chicken and serve it over the rice with the edamame, cucumber, spring onions and sesame seeds.

    • 100g frozen edamame beans
    • ½ cucumber
    • 2 spring onions
    • sesame seeds

For Ted

The teriyaki sauce is too salty for Ted. Any leftover rice makes his egg fried rice the next day.

Tom's Recipestc-blip-crumbs.github.io/toms-recipes/recipes/chicken-teriyaki-rice-bowls