20-Minute Teriyaki Chicken Bowl

Ingredients

• 1 lb boneless skinless chicken thighs (Use chicken thighs; trim excess fat and pat dry.)
• 0.25 cup light soy sauce
• 1 tbsp dark soy sauce (Used primarily to add dark color.)
• 1 tsp garlic powder
• 2 tbsp brown sugar
• neutral cooking oil (For frying the chicken in a hot pan; use enough to lightly coat the pan.)
• 2 green onions (Thinly sliced, for serving.)
• 3 cup cooked white rice (For serving; the source says to serve the chicken with rice.)

Steps

1. 1

   Place the chicken thighs in a medium bowl. Pat them dry first so they brown well in the pan.

2. 2

   Add the light soy sauce, dark soy sauce, garlic powder, and brown sugar. Mix thoroughly until the chicken is evenly coated and the sugar is mostly dissolved.

3. 3

   Let the chicken marinate for 10 minutes at room temperature, or refrigerate it if preparing farther in advance. Do not leave raw chicken at room temperature for longer than 2 hours.

4. 4

   While the chicken marinates, trim and thinly slice the green onions. Prepare the cooked rice for serving.

5. 5

   Heat a thin layer of neutral oil in a large skillet over medium-high heat. The oil should shimmer but should not smoke heavily.

6. 6

   Add the marinated chicken thighs to the hot pan in a single layer. Leave space between pieces so they sear rather than steam; cook in batches if necessary.

7. 7

   Pan-fry the chicken for about 8–10 minutes total, turning as needed, until the exterior is deeply browned with dark charred spots and the thickest part reaches 165°F (74°C). Because the marinade contains sugar, reduce the heat slightly if it begins to burn before the chicken is cooked through.

8. 8

   Transfer the cooked chicken to a plate and let it rest briefly. Slice it into bite-size pieces or cut it however you prefer.

9. 9

   Spoon the cooked rice into bowls. Top with the sliced teriyaki chicken and finish with the sliced green onions. Serve hot.

Notes

The source does not specify the amount of chicken, oil, green onions, or rice; quantities for those ingredients are practical estimates for four bowls. Avoid overcrowding the skillet, and watch the sugar-containing marinade closely to prevent scorching.

Nutrition per serving

• main
• dinner
• teriyaki
• chicken
• rice bowl
• pan-fried
• quick meal
• 20-minute meal