Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp (15 ml) vegetable oil
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 1/4 cup (60 ml) mirin
  • 2 tbsp (30 ml) sake (or dry sherry as a substitute)
  • 2 tbsp (30 ml) brown sugar, packed
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1 tbsp (15 ml) cornstarch, mixed with 2 tbsp (30 ml) cold water (slurry)
  • 1 tsp sesame oil (optional, for finishing)
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish
  • 2 cups (approx 400g) cooked white rice (Jasmine or sushi rice recommended)
  • 1/2 cup (approx 100g) edamame, shelled
  • 1/2 avocado, sliced
  • 1/4 cup (approx 50g) shredded carrots
  • 1/4 cup (approx 50g) thinly sliced cucumber
  • Optional: Pickled ginger, sriracha mayo, seaweed salad

Instructions:

  1. Cut chicken into bite-sized pieces.
  2. Whisk together soy sauce, mirin, sake (or sherry), brown sugar, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat.
  3. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens (about 1-2 minutes). Remove from heat.
  4. Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through (internal temperature 165°F/74°C).
  5. Pour the teriyaki sauce over the cooked chicken and toss to coat. Cook for another minute or two, until the sauce is sticky and glossy. Drizzle with sesame oil (if using).
  6. Divide the cooked rice between two bowls. Top with the teriyaki chicken, edamame, avocado, carrots, and cucumber.
  7. Garnish with sesame seeds and chopped green onions. Serve immediately.