Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (optional)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2 cups cooked rice
- 1 cup broccoli florets, steamed or microwaved
- 1/2 cup shredded carrots
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, cornstarch, ginger, and garlic. Add the chicken cubes and toss to coat completely. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Step 2: Heat 1 tablespoon of oil (vegetable or canola) in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes).
- Step 3: While the chicken is cooking, prepare your rice and steamed broccoli.
- Step 4: Once the chicken is cooked, gently stir in the steamed broccoli and shredded carrots. Cook for another minute or two until heated through.
- Step 5: Divide the cooked rice among bowls. Top with the teriyaki chicken and vegetable mixture.
- Step 6: Serve immediately and enjoy! Optional: Garnish with sesame seeds or chopped green onions.
Notes
- Leftovers store beautifully in the refrigerator for up to 3 days; simply reheat gently in the microwave or a skillet.
- For perfectly reheated chicken, add a splash of water or mirin to the pan to prevent it from drying out.
- Elevate your bowl with a fried egg on top for extra richness and protein.
- To deepen the teriyaki flavour, marinate the chicken for longer—even overnight—for a more intense taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American