Chicken Teriyaki Donburi

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Mirin
• 2 tbsp Sake
• 2 tbsp Brown sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Vegetable oil
• 4 cups Cooked white rice
• 2 stalks Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm bite-sized pieces.
2. 2In a medium bowl, whisk together the 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 2 tbsp brown sugar, 2 cloves minced garlic, and 1 tsp grated ginger until the brown sugar is dissolved.
3. 3Heat the 1 tbsp vegetable oil in a large 30.48 cm skillet over medium-high heat, which is about 190°C.
4. 4Add the cut chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C.
5. 5Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring to a simmer and cook for 3-5 minutes, stirring, until the sauce has slightly thickened and coats the chicken.
6. 6Divide the 4 cups of cooked white rice among four serving bowls. Top the rice with the teriyaki chicken and sauce.
7. 7Thinly slice the 2 stalks of green onions and sprinkle them over the top of each bowl as a garnish.

Related Guides