Chicken Teriyaki Rice Bowls (Teriyaki Donburi) | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Bowtie Chicken Teriyaki Rice Bowls (Teriyaki Donburi)

Chicken Teriyaki Rice Bowls (Teriyaki Donburi)

Appears in July-August 2018

35 minutes

Chicken Teriyaki Rice Bowls (Teriyaki Donburi)

Free

Contrary to popular belief, “teriyaki” refers not to a sauce, but a technique. Meat is seared or broiled, then given a lustrous shine with a glaze of soy, mirin and sugar. In this recipe, our adaptation of one taught to us by Japanese food authority Elizabeth Andoh, chicken thighs are briefly marinated and tossed with a little cornstarch before they’re cooked in a skillet. “Donburi” refers to individual one-bowl meals of rice with various toppings. To complement the chicken and add texture and freshness to the donburi, we also throw together a simple cabbage slaw.

4

Servings

Tip

Don’t forget to drain the chicken before coating it with cornstarch. Excess liquid will cause splattering during cooking.

35 minutes

4 tablespoons sake, divided
4 tablespoons plus 1 teaspoon soy sauce, divided
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1/4 cup mirin
2 teaspoons white sugar
1 tablespoon finely grated fresh ginger
1 1/2 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
Ingredients
  • 4

    tablespoons sake, divided

  • 4
  • pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • ¼

    cup mirin

  • 2

    teaspoons white sugar

  • 1

    tablespoon finely grated fresh ginger

  • cups finely shredded green cabbage

  • 3

    medium scallions, thinly sliced on bias

  • 2
  • ¼

    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
  1. 01
    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.
    See Demo
    Chicken Teriyaki Donburi Step 1
  2. 02
    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.
    See Demo
    Chicken Teriyaki Donburi Step 2
  3. 03
    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.
    See Demo
    02 21 18 Cpk 054
Tip: Don’t forget to drain the chicken before coating it with cornstarch. Excess liquid will cause splattering during cooking.
.
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Chicken Teriyaki Rice Bowls (Teriyaki Donburi)

Get Ready to Cook

4

Servings

35 minutes

Tip

Don’t forget to drain the chicken before coating it with cornstarch. Excess liquid will cause splattering during cooking.

Ingredients
  • 4

    tablespoons sake, divided

  • 4
  • pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • ¼

    cup mirin

  • 2

    teaspoons white sugar

  • 1

    tablespoon finely grated fresh ginger

  • cups finely shredded green cabbage

  • 3

    medium scallions, thinly sliced on bias

  • 2
  • ¼

    teaspoon toasted sesame oil

  • 2

    tablespoons cornstarch

  • 4

    teaspoons grapeseed or other neutral oil, divided

  • 4

    cups cooked Japanese-style short-grain rice, hot

Step 1 of 3

Toss and refrigerate the chicken

4
tablespoons sake
3
tablespoons plus 1 teaspoon soy sauce
¼
cup mirin
2
teaspoons white sugar
1
tablespoon finely grated fresh ginger

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.

Step 2 of 3

Toss the cabbage and coat the chicken with cornstarch

cups finely shredded green cabbage
3
medium scallions, thinly sliced on bias
1
tablespoons soy sauce
2
teaspoons unseasoned rice vinegar
¼
teaspoon toasted sesame oil
2
tablespoons cornstarch

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.

Step 3 of 3

Cook the chicken, glaze and serve

4
teaspoons grapeseed or other neutral oil
4
cups cooked Japanese-style short-grain rice, hot

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.

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