Teriyaki Chicken Bowl Pan-Seared in 20 Minutes
Master the Teriyaki Chicken Bowl with our two-stage glaze method that prevents sogginess. Includes exact internal temp chart and common mistakes checklist. Read
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myrecipecritic.com.
Cooking tools:
- Instant-read thermometer
- Microplane
- Cutting board
- Chef's knife
- Skillet
- Saucepan
- Pot
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Colander
- Serving bowl
Ingredients
- 1 1/2 lbs chicken breast, cut into 1-inch bite-sized pieces
- 1 tbsp neutral oil
- 1/2 tsp fine sea salt
- 1/4 tsp cracked black pepper
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 3 tbsp honey
- 1 tbsp mirin
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp cornstarch mixed with 1 tbsp cold water
- 3 cups cooked jasmine rice
- 2 cups steamed broccoli florets
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