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Chicken Breast Teriyaki Rice Bowl
Serves 2 · About 20 min
Chicken breast coated in potato starch before cooking. The starch keeps the juices in, so even breast meat doesn’t dry out. The sweet ginger-soy sauce soaks into the rice. Protein and rice in one bowl.
① Cut and coat the chicken, and mix the sauce→② Brown both sides, then cover to cook through→③ Coat with the sauce→④ Put it on the rice
What to buy
Meat
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💪 What makes this work for active people
On days you exercise, you need both protein and carbs to move. As a rice bowl, you get both in one bowl.
- The numbers: about 42 g protein, 91 g carbs and 592 kcal per person. About the same protein as this site’s Oyakodon (about 40 g, 779 kcal), with about 190 kcal less
- Skinless chicken breast: it’s one of the leanest, highest-protein parts of the chicken. If it has skin, peel it off
- Keep it from drying out: cut it into 1 cm slices and coat with starch before cooking. The starch holds in the juices, so it stays moist
- Careful with raw chicken: the starch goes on inside a plastic bag, so you touch the raw meat less. After cooking, cut open the thickest piece to check it’s cooked through
How to make it
1
Cut and coat the chicken, and mix the sauce
- If it has skin, pull the skin off with your hands
- Hold the knife at a low angle and slice into pieces about 1 cm thick
- Put the chicken and 1 tbsp potato starch in a plastic bag and shake to coat
- Wash your hands, knife and cutting board with dish soap right after touching the raw chicken
- In a small bowl, mix 2 tbsp soy sauce, 2 tbsp mirin, 2 tsp sugar and 1/2 tsp ginger (the sauce)
How to tell it's doneAll the chicken has a thin white coat of starch.
Be carefulDon’t touch other food with hands or tools that touched the raw chicken.
2
Brown both sides, then cover to cook through
- Heat 2 tsp vegetable oil in a frying pan over medium, and lay in the chicken without overlapping
- Cook 3 minutes without touching, and turn when browned
- Cover with the lid and cook 3 minutes on low
How to tell it's doneCut the thickest piece: it’s white all the way through (no pink). If it’s pink, cover and cook 1 minute more, then check again.
Be carefulThe oil can spatter. Keep your face back.
3
Coat with the sauce
- Turn the heat down to medium-low, stir the sauce again and pour it in
- Turn the chicken to coat it with the sauce
How to tell it's doneThe sauce has thickened and the chicken is glossy.
Be carefulThe starch makes the sauce thicken fast. Turn off the heat before it burns.
4
Put it on the rice
- Put rice in bowls, tear the nori by hand and scatter it on top
- Put the chicken on top and pour over the sauce left in the pan
ReadyThe chicken is glossy and the sauce has soaked a little into the rice.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The chicken is toughIt was overcooked in step 2. Next time, go to step 3 as soon as the inside is white.
The coating came offToo much time passed after coating in step 1. Next time, coat it just before cooking, and don’t move it while it browns.
The sauce burnedThe heat was too high in step 3. Next time, turn it down to medium-low before adding the sauce.
It tastes blandPour all the sauce left in the pan over the rice.
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