Chicken Teriyaki Rice Bowls - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:07Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
Line 22:		Line 22:
	# In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.		# In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.
	# In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.		# In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.

			[[Category:Poultry]]

Tim: /* Directions */

2022-08-27T00:59:01Z

Directions

← Older revision		Revision as of 17:59, 26 August 2022
Line 19:		Line 19:
	=== Directions ===		=== Directions ===

	# In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. (Or 1/2 tsp soy sauce plus 1/2 tsp dark soy sauce.) Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours. Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.		# In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. (Or 1/2 tsp soy sauce plus 1/2 tsp dark soy sauce.) Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours. Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. (Optional: Add 1 tsp dark soy sauce.) Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.
	# In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.		# In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.
	# In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.		# In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.

Tim: /* Directions */

2022-08-27T00:57:39Z

Directions

← Older revision		Revision as of 17:57, 26 August 2022
Line 19:		Line 19:
	=== Directions ===		=== Directions ===

	# In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours. Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.		# In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. (Or 1/2 tsp soy sauce plus 1/2 tsp dark soy sauce.) Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours. Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.
	# In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.		# In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.
	# In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.		# In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.

Tim: /* Ingredients */

2022-08-27T00:55:34Z

Ingredients

← Older revision		Revision as of 17:55, 26 August 2022
Line 8:		Line 8:
	* 1/4 cup Mirin		* 1/4 cup Mirin
	* 2 teaspoons white sugar		* 2 teaspoons white sugar
	* 1 tablespoon finely grated fresh ginger (or ~~use~~ 1/8th teaspoon ground)		* 1 tablespoon finely grated fresh ginger (or 1/8th teaspoon ground)
	* 1-1/2 cups finely shredded green cabbage		* 1-1/2 cups finely shredded green cabbage
	* 3 medium scallions, thinly sliced on bias		* 3 medium scallions, thinly sliced on bias

Tim: /* Ingredients */

2022-08-27T00:55:26Z

Ingredients

← Older revision		Revision as of 17:55, 26 August 2022
Line 8:		Line 8:
	* 1/4 cup Mirin		* 1/4 cup Mirin
	* 2 teaspoons white sugar		* 2 teaspoons white sugar
	* 1 tablespoon finely grated fresh ginger		* 1 tablespoon finely grated fresh ginger (or use 1/8th teaspoon ground)
	* 1-1/2 cups finely shredded green cabbage		* 1-1/2 cups finely shredded green cabbage
	* 3 medium scallions, thinly sliced on bias		* 3 medium scallions, thinly sliced on bias

Tim: /* Ingredients */

2022-08-27T00:15:37Z

Ingredients

← Older revision		Revision as of 17:15, 26 August 2022
Line 3:		Line 3:
	=== Ingredients ===		=== Ingredients ===

	* 4 ~~TABLESPOONS SAKE~~, ~~DIVIDED~~		* 4 tablespoons sake, divided
	* 4 ~~TABLESPOONS PLUS~~ 1 ~~TEASPOON SOY SAUCE~~, ~~DIVIDED~~		* 4 tablespoons plus 1 teaspoon soy sauce, divided
	* 1-1/2 ~~POUNDS BONELESS~~, ~~SKINLESS CHICKEN THIGHS~~, ~~TRIMMED AND CUT INTO~~ 1-~~INCH PIECES~~		* 1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
	* 1/4 ~~CUP MIRIN~~		* 1/4 cup Mirin
	* 2 ~~TEASPOONS WHITE SUGAR~~		* 2 teaspoons white sugar
	* 1 ~~TABLESPOON FINELY GRATED FRESH GINGER~~		* 1 tablespoon finely grated fresh ginger
	* 1-1/2 ~~CUPS FINELY SHREDDED GREEN CABBAGE~~		* 1-1/2 cups finely shredded green cabbage
	* 3 ~~MEDIUM SCALLIONS~~, ~~THINLY SLICED ON BIAS~~		* 3 medium scallions, thinly sliced on bias
	* 2 ~~TEASPOONS UNSEASONED RICE VINEGAR~~		* 2 teaspoons unseasoned rice vinegar
	* 1/4 ~~TEASPOON TOASTED SESAME OIL~~		* 1/4 teaspoon toasted sesame oil
	* 2 ~~TABLESPOONS CORNSTARCH~~		* 2 tablespoons cornstarch
	* 4 ~~TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL~~, ~~DIVIDED~~		* 4 teaspoons grape seed or other neutral oil, divided
	* 4 ~~CUPS COOKED JAPANESE~~-~~STYLE SHORT~~-~~GRAIN RICE~~, ~~HOT~~		* 4 cups cooked Japanese-style short-grain rice, hot

	=== Directions ===		=== Directions ===

Tim: /* Ingredients */

2022-08-27T00:12:52Z

Ingredients

← Older revision		Revision as of 17:12, 26 August 2022
Line 5:		Line 5:
	* 4 TABLESPOONS SAKE, DIVIDED		* 4 TABLESPOONS SAKE, DIVIDED
	* 4 TABLESPOONS PLUS 1 TEASPOON SOY SAUCE, DIVIDED		* 4 TABLESPOONS PLUS 1 TEASPOON SOY SAUCE, DIVIDED
	* ~~11⁄2~~ POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES		* 1-1/2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES
	* ~~1⁄4~~ CUP MIRIN		* 1/4 CUP MIRIN
	* 2 TEASPOONS WHITE SUGAR		* 2 TEASPOONS WHITE SUGAR
	* 1 TABLESPOON FINELY GRATED FRESH GINGER		* 1 TABLESPOON FINELY GRATED FRESH GINGER
	* ~~11⁄2~~ CUPS FINELY SHREDDED GREEN CABBAGE		* 1-1/2 CUPS FINELY SHREDDED GREEN CABBAGE
	* 3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS		* 3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS
	* 2 TEASPOONS UNSEASONED RICE VINEGAR		* 2 TEASPOONS UNSEASONED RICE VINEGAR
	* ~~1⁄4~~ TEASPOON TOASTED SESAME OIL		* 1/4 TEASPOON TOASTED SESAME OIL
	* 2 TABLESPOONS CORNSTARCH		* 2 TABLESPOONS CORNSTARCH
	* 4 TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED		* 4 TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED

Tim: /* Ingredients */

2022-08-27T00:12:16Z

Ingredients

← Older revision		Revision as of 17:12, 26 August 2022
Line 5:		Line 5:
	* 4 TABLESPOONS SAKE, DIVIDED		* 4 TABLESPOONS SAKE, DIVIDED
	* 4 TABLESPOONS PLUS 1 TEASPOON SOY SAUCE, DIVIDED		* 4 TABLESPOONS PLUS 1 TEASPOON SOY SAUCE, DIVIDED
	* 11⁄2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO		* 11⁄2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES
	* 1-INCH PIECES 1⁄4 CUP MIRIN		* 1⁄4 CUP MIRIN
	* 2 TEASPOONS WHITE SUGAR		* 2 TEASPOONS WHITE SUGAR
	* 1 TABLESPOON FINELY GRATED FRESH GINGER 11⁄2 CUPS FINELY SHREDDED GREEN CABBAGE		* 1 TABLESPOON FINELY GRATED FRESH GINGER
	* 3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS 2 TEASPOONS UNSEASONED RICE VINEGAR		* 11⁄2 CUPS FINELY SHREDDED GREEN CABBAGE
			* 3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS
			* 2 TEASPOONS UNSEASONED RICE VINEGAR
	* 1⁄4 TEASPOON TOASTED SESAME OIL		* 1⁄4 TEASPOON TOASTED SESAME OIL
	* 2 TABLESPOONS CORNSTARCH		* 2 TABLESPOONS CORNSTARCH
	* 4 TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED 4 CUPS COOKED JAPANESE-STYLE SHORT-GRAIN RICE, HOT		* 4 TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED
			* 4 CUPS COOKED JAPANESE-STYLE SHORT-GRAIN RICE, HOT

	=== Directions ===		=== Directions ===

Tim: /* Ingredients */

2022-08-27T00:11:40Z

Ingredients

← Older revision		Revision as of 17:11, 26 August 2022
Line 3:		Line 3:
	=== Ingredients ===		=== Ingredients ===

	4 TABLESPOONS SAKE, DIVIDED		* 4 TABLESPOONS SAKE, DIVIDED
	4 TABLESPOONS PLUS 1 TEASPOON ! SOY SAUCE, DIVIDED		* 4 TABLESPOONS PLUS 1 TEASPOON SOY SAUCE, DIVIDED
	11⁄2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO		* 11⁄2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO
	1-INCH PIECES 1⁄4 CUP ! MIRIN		* 1-INCH PIECES 1⁄4 CUP MIRIN
	2 TEASPOONS WHITE SUGAR		* 2 TEASPOONS WHITE SUGAR
	1 TABLESPOON FINELY GRATED FRESH GINGER 11⁄2 CUPS FINELY SHREDDED GREEN CABBAGE		* 1 TABLESPOON FINELY GRATED FRESH GINGER 11⁄2 CUPS FINELY SHREDDED GREEN CABBAGE
	3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS 2 TEASPOONS UNSEASONED RICE VINEGAR		* 3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS 2 TEASPOONS UNSEASONED RICE VINEGAR
	1⁄4 TEASPOON TOASTED SESAME OIL		* 1⁄4 TEASPOON TOASTED SESAME OIL
	2 TABLESPOONS CORNSTARCH		* 2 TABLESPOONS CORNSTARCH
	4 TEASPOONS GRAPESEED OR OTHER ! NEUTRAL OIL, DIVIDED 4 CUPS COOKED JAPANESE-STYLE SHORT-GRAIN RICE, HOT		* 4 TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED 4 CUPS COOKED JAPANESE-STYLE SHORT-GRAIN RICE, HOT

	=== Directions ===		=== Directions ===

Tim: Created page with "Source: Milk Street === Ingredients === 4 TABLESPOONS SAKE, DIVIDED 4 TABLESPOONS PLUS 1 TEASPOON ! SOY SAUCE, DIVIDED 11⁄2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES 1⁄4 CUP ! MIRIN 2 TEASPOONS WHITE SUGAR 1 TABLESPOON FINELY GRATED FRESH GINGER 11⁄2 CUPS FINELY SHREDDED GREEN CABBAGE 3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS 2 TEASPOONS UNSEASONED RICE VINEGAR 1⁄4 TEASPOON TOASTED SESAME OIL 2 TABLESPOONS CORNSTARCH 4 TEASPOO..."

2022-08-27T00:10:31Z

Created page with "Source: Milk Street === Ingredients === 4 TABLESPOONS SAKE, DIVIDED 4 TABLESPOONS PLUS 1 TEASPOON ! SOY SAUCE, DIVIDED 11⁄2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES 1⁄4 CUP ! MIRIN 2 TEASPOONS WHITE SUGAR 1 TABLESPOON FINELY GRATED FRESH GINGER 11⁄2 CUPS FINELY SHREDDED GREEN CABBAGE 3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS 2 TEASPOONS UNSEASONED RICE VINEGAR 1⁄4 TEASPOON TOASTED SESAME OIL 2 TABLESPOONS CORNSTARCH 4 TEASPOO..."

New page

Source: Milk Street

=== Ingredients ===

4 TABLESPOONS SAKE, DIVIDED
4 TABLESPOONS PLUS 1 TEASPOON ! SOY SAUCE, DIVIDED
11⁄2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO
1-INCH PIECES 1⁄4 CUP ! MIRIN
2 TEASPOONS WHITE SUGAR
1 TABLESPOON FINELY GRATED FRESH GINGER 11⁄2 CUPS FINELY SHREDDED GREEN CABBAGE
3 MEDIUM SCALLIONS, THINLY SLICED ON BIAS 2 TEASPOONS UNSEASONED RICE VINEGAR
1⁄4 TEASPOON TOASTED SESAME OIL
2 TABLESPOONS CORNSTARCH
4 TEASPOONS GRAPESEED OR OTHER ! NEUTRAL OIL, DIVIDED 4 CUPS COOKED JAPANESE-STYLE SHORT-GRAIN RICE, HOT

=== Directions ===

# In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours. Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.
# In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.
# In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.