Teriyaki Chicken Bowl

also called teriyaki bowl · chicken teriyaki bowl · teriyaki rice bowl · teriyaki chicken · sesame kale bowl · rice bowl · grain bowl · power bowl

The table

The glaze goes on at the very end and over low heat. In a hot pan early it is bitter before the chicken is cooked.
1 1/2 lb(680 g; boneless, skinless)chicken thighssear 9 min, both faces brownglaze over low heat 2 minbuild it, kale beside the chicken
1 Tbs(15 mL)vegetable oil
1/2 cup(120 mL)teriyaki sauce
1 1/2 cups(300 g; rinsed until the water runs clear)short-grain ricesteam 18 min, rest 10 min, lid on
1 3/4 cups(415 mL)water
6 cups(packed; stems stripped, torn)kalewilt 4 min, dress off the heat
2 cloves(sliced)garlic
2 tsp(10 mL)toasted sesame oil
1 Tbstoasted sesame seeds
2 tsprice vinegar
1/2(sliced thin)cucumber
2(sliced on the bias)scallions
1/2 tspshichimi togarashi
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

2sear 9 min, both faces brown

3steam 18 min, rest 10 min, lid on

4wilt 4 min, dress off the heat

5glaze over low heat 2 min

goes in with what step 2 made

6build it, kale beside the chicken

goes in with what steps 3, 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 28 min1 of 5 steps gives no time
Needs you
about 15 min
If you get it wrong
Narrow — the glaze is mostly sugar, and a minute past sticky it turns bitter; there is no rinsing it back off the chicken

  1. steam 18 min, rest 10 min, lid on

    28 minwalk awayfrom the start

  2. sear 9 min, both faces brown

    9 minneeds youfrom the start

  3. wilt 4 min, dress off the heat

    4 minneeds youfrom the start

  4. glaze over low heat 2 min

    2 minneeds you9 min in

  5. build it, kale beside the chicken

    not timed28 min in

You'll need saucepan · skillet

Goes with

See how it is written
>> title: Teriyaki Chicken Bowl
>> category: Rice, Beans & Grains
>> tags: chicken, rice, kale, japanese, skillet, bowl
>> counters: The Bowl Shop
>> aka: teriyaki bowl, chicken teriyaki bowl, teriyaki rice bowl, teriyaki chicken, sesame kale bowl, rice bowl, grain bowl, power bowl
>> pairs-with: teriyaki-sauce, shichimi-togarashi
>> servings: 4
>> time: 45 min
>> slack: narrow — the glaze is mostly sugar, and a minute past sticky it turns bitter; there is no rinsing it back off the chicken

>> step: The glaze goes on at the very end and over low heat. In a hot pan early it is bitter before the chicken is cooked.
The glaze goes on at the very end and over low heat.

>> step: steam 18 min, rest 10 min, lid on
Steam @short-grain rice{1 1/2%cups}(300 g; rinsed until the water runs clear) with @water{1 3/4%cups}(415 mL) in a covered #saucepan{} ~steam{18%min}, then ~rest{10%min} off the heat with the lid still on.

>> step: sear 9 min, both faces brown
Sear @chicken thighs{1 1/2%lb}(680 g; boneless, skinless) in @vegetable oil{1%Tbs}(15 mL) in a #skillet{} ~sear{9%min}, turning once, until both faces are properly brown and the thickest part is firm.

>> step: glaze over low heat 2 min
Turn @&(~1)chicken{} through @teriyaki sauce{1/2%cup}(120 mL) over low heat ~toss{2%min}, until the sauce tightens into a coat that clings, then lift it out and slice across the grain.

>> step: wilt 4 min, dress off the heat
Wilt @kale{6%cups}(packed; stems stripped, torn) with @garlic{2%cloves}(sliced) in @toasted sesame oil{2%tsp}(10 mL) in a #skillet{} ~saute{4%min}, then off the heat toss it through @toasted sesame seeds{1%Tbs} and @rice vinegar{2%tsp}.

>> step: build it, kale beside the chicken
Spoon @&(~4)rice{} into four bowls, lay @&(~2)glazed chicken{} and @&(~1)sesame kale{} across it, and scatter over @cucumber{1/2}(sliced thin), @scallions{2}(sliced on the bias) and @shichimi togarashi{1/2%tsp}.