Teriyaki Chicken Rice Bowl

1 lb chicken thighs (cut into bite-sized pieces)

1 tbsp soy sauce (pantry)

1 tbsp mirin (pantry)

1 tbsp sake (optional, from pantry)

2 tbsp ponzu sauce (or soy sauce alternative)

1 cup short-grain white rice

½ lb daikon radish or carrots (sliced thinly)

Pickled ginger for garnish

Cook rice according to package instructions.
Heat a pan and cook the chicken until browned and fully cooked.
In the same pan, mix soy sauce, mirin, and sake. Let it reduce into a glaze. Toss the chicken in the glaze.
Serve the chicken on top of rice with sliced daikon or carrots on the side. Garnish with pickled ginger.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

Cuisine🇯🇵Japanese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m