Teriyaki Chicken Rice Bowl Betty – 4 Servings
“Bowls” are the hottest current food trend. This teriyaki rice bowl includes chicken and a variety of toppings over rice. The chicken can easily be swapped out with beef steak (such as NY strip steak), shrimp, tofu, etc. Feel free to swap out the veggies to your liking but keep in mind to vary texture, color and balance of flavors.
For the sauce:
1/4 cup soy sauce (preferably Kikkoman regular – if using another brand or type the saltiness will vary)
1/4 cup sake
1/4 cup mirin (a mild sweet rice wine)
1 tablespoon sugar
1 tablespoon finely minced or grated fresh ginger
1 tablespoon thinly sliced scallions
For the Bowls:
5 cups cooked brown rice or Japanese short grain rice
2 cups frozen shelled edamame, blanched and drained
1/2 red or orange bell pepper, seeded and cut into julienned strips
3 baby bok choy, quartered or cut into sixths vertically with the core, rinse well to remove sand, and blanch till still crisp-tender
1 cup pickled finely julienned carrots (1 tsp kosher salt, 1/4 cup sugar, 1/4 cup + 1 T rice vinegar)
2 eggs, beaten with a pinch of salt and made into thin egg crepes, then julienned
For the Chicken:
1½ pounds skinless, boneless chicken thighs (trim and discard large pockets of fat), cut into 1” pieces
2 tablespoons of the sauce
1 tablespoon cornstarch
2 tablespoons avocado oil or other high smoke-point oil e.g. grapeseed, peanut or sunflower oil
Mix the sauce ingredients till well combined and sugar has dissolved. Set aside (2 T will be used as marinade)
Place chicken pieces in a bowl or plastic zip type food bag. Spoon 2 tablespoons of the sauce over the chicken pieces and add 1 tablespoon cornstarch. Mix to coat chicken pieces. Marinate for 15 to 20 minutes, then place chicken pieces on paper towels to blot excess moisture.
Meanwhile, divide rice into 4 bowls. Arrange vegetables and julienned egg crepes decoratively over rice leaving space for the chicken. Have the bowls ready.
Heat a wok or non-stick skillet over medium high heat. Add one tablespoon oil and swirl to coat bottom. Add half the chicken and spread pieces in a single layer. Cook undisturbed till bottom is light medium browned, then turn to cook other side. When lightly browned on two sides, remove from pan and set aside in a dish. Repeat with the remaining half of the chicken. Clean or wipe pan if there are blackened bits. Return all the chicken to the wok or skillet and add the sauce. Cook over medium high heat till sauce is slightly reduced and starting to thicken and glazes chicken. Use a slotted spoon to remove the chicken pieces and divide among the bowls. Spoon the remaining sauce over the vegetables and rice. Enjoy.