Teriyaki Chicken Edamame Rice Bowl
Pan-seared chicken thighs glazed in homemade honey-ginger teriyaki, served with jasmine rice, steamed broccoli and edamame.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Bottled teriyaki is usually thin and very sweet. This version simmers soy sauce, honey, ginger and garlic for a few minutes and thickens it with a little cornstarch, so it clings to the chicken and soaks into the rice underneath.
Why this recipe works
Thighs stay juicy under a sweet glaze and are hard to overcook. Thickening the sauce separately means it coats the chicken in seconds; reducing a thin sauce in the pan would mean longer cooking and drier meat.
Ingredient notes
Low-sodium soy sauce keeps the reduced sauce from becoming too salty. Fresh ginger gives a cleaner heat than ground ginger, which can taste dusty in a quick sauce.
Common mistakes
- Adding cornstarch directly to hot sauce, which makes lumps. Always mix it with cold water first.
- Overcooking the broccoli until olive-green and soft; pull it as soon as it turns bright green.
What to serve with it
Add sliced cucumber or a sprinkle of toasted sesame seeds if you have them.
Meal prep
Portion rice, chicken and vegetables into containers and keep the extra sauce in a small jar. The broccoli keeps its color better if it is slightly undercooked for meal prep.
More bowls like this
Cooking tips
Stir the cornstarch slurry again right before adding it; it settles quickly. The sauce thickens further as it cools; loosen leftovers with a teaspoon of water.
Swaps and variations
Chicken breast works; cut it a little larger and check for 165°F (74°C) after 3 minutes per side. Use maple syrup instead of honey, or tamari instead of soy sauce for a gluten-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot throughout (165°F / 74°C), sprinkling the rice with a little water first.
Recipe
Teriyaki Chicken Edamame Rice Bowl
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
- For the bowls
- For the chicken
- For the teriyaki sauce
You’ll need: large skillet; medium saucepan with lid; steamer basket or pot with lid; small saucepan
Method
-
Cook the rice: bring the rice and 1 1/4 cups water to a boil, cover, reduce to low and cook 12 minutes, then rest covered for 10 minutes and fluff.
-
Make the sauce: combine the soy sauce, honey, rice vinegar, ginger and garlic in a small saucepan and bring to a simmer over medium heat. Stir in the cornstarch mixture and simmer 1 to 2 minutes, stirring, until glossy and thick enough to coat a spoon. Remove from the heat.
-
Steam the broccoli and edamame together over boiling water, covered, for 4 to 5 minutes, until the broccoli is bright green and just tender when pierced with a knife.
-
Pat the chicken dry. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 4 minutes, until well browned underneath.
-
Turn and cook 3 to 4 minutes more, until the chicken reaches 165°F (74°C) and the juices run clear.
-
Lower the heat to medium, pour in about two-thirds of the teriyaki sauce and toss for 1 minute until the chicken is evenly glazed.
-
Divide the rice among 4 bowls, add the chicken, broccoli and edamame, drizzle with the remaining sauce and scatter over the green onions.
Questions
Can I freeze teriyaki chicken?
Yes. Freeze the glazed chicken for up to 3 months, thaw overnight in the fridge and reheat until steaming hot.
Is teriyaki sauce gluten-free?
Not when made with regular soy sauce. Use tamari labelled gluten-free.
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