A while back I published a Teriyaki Salmon dish here, it’s one of my favorite ways to eat salmon, but not everyone loves fish and a little conversation kicked up on one of my social media channels about chicken teriyaki which caught my attention. I had never tried chicken teriyaki and was quite happy in my salmon teriyaki world, that is until I took the plunge to see what all the fuss is about. Yep, it was good, but I felt it was missing something so I tried making my own teriyaki sauce to see if that made a difference and well, now I’m totally converted. This chicken teriyaki rice bowl is mostly healthy, it’s my kind of comfort food and it’s highly addictive, so be warned!
I think making your own teriyaki is definitely the way to go, and it takes no time at all, like 10 minutes, seriously, why have I never done this before, and it is sooo much better than the store bought stuff. Anyway I also did a bit of research on the best way to make the sauce (It’s ok, I know I’m a food geek!). So I wanted to know more about this sauce, see, I’m obsessed already! Anyway the word teriyaki derives from the noun teri which refers to the shine given by the sauce and yaki refers to the cooking method of grilling, traditionally the meat is dipped or brushed with sauce several times during cooking, so there you go. I serve it in a rice bowl, with brown rice and some raw veggies, but it’s also great with quinoa or white fluffy rice.
Teriyaki Chicken Rice Bowl
- For the teriyaki sauce:
- 1/2 cup reduced sodium soy sauce
- 2 tbs Japanese rice wine vinegar
- 2 level tbs brown sugar
- 1 fat clove of garlic , minced
- 1 tsp grated ginger
- 2 tsp cornflour (cornstarch) } optional
- 2 tbs water } optional
- For the rice bowl:
- 2 free range chicken breasts
- 120 g brown rice (dry weight), cooked
- 2 tsp olive oil
- 4 tbs of teriyaki sauce
- 1 tsp black sesame seeds } optional
- 1 tsp white sesame seeds } optional
- Cumber slices
- Carrot shavings
- Shredded spring onion
To make the teriyaki sauce, add the soy sauce, rice wine vinegar, sugar, garlic and ginger to a small sauce pan. Heat until the sugar has dissolved, if you want the sauce to be thicker, mix the corn flour (starch) with water in a small bowl then whisk into the sauce until it is thick. Carefully pour the sauce into a bowl or an air tight container and leave to cool.
Heat a griddle pan over a medium heat, rub one teaspoon of oil on each chicken breast and add to the griddle when it is hot, turn over the chicken after 5 minutes and cook that side. Now start brushing the chicken with the sauce, turn the chicken and cover the other side with the sauce. Cook for 20 minutes or until the chicken is cooked though.
When the chicken is cooked, let it sit for about 10 minutes, then add a little more teriyaki sauce if you like, slice and sprinkle some sesame seeds over the chicken.
Serve on a bed of brown rice with some shredded spring onions, sliced cucumber and carrot ribbons.
Notes: You can make the sauce thin if you like without using the cornflour (cornstarch), or if you like you sauce nice and thick and glossy then adding cornflour is the way to go 😉 You can grill the chicken if you like, the method is the same as above, this would also be great on the bbq. You will have some teriyaki sauce leftover, when it has cooled it will keep in the fridge for a week in an airtight container.