Ingredients:

  • 2 boneless, skinless chicken thighs (about 8 oz / 225g total), cut into 1-inch pieces
  • 1 tablespoon vegetable oil (15 ml)
  • 1/4 teaspoon black pepper (1g)
  • 1 tablespoon potato starch or cornstarch (7g)
  • 3 tablespoons soy sauce (45 ml) (Use low-sodium if preferred)
  • 3 tablespoons mirin (sweet rice wine) (45 ml)
  • 2 tablespoons sake (Japanese rice wine) (30 ml) (optional, can substitute with water)
  • 1 tablespoon sugar (12g)
  • 2 cups cooked Japanese short-grain rice (400g) (prepared according to package directions)
  • 2 green onions, thinly sliced (for garnish)
  • Toasted sesame seeds (for garnish)
  • Optional: A sprinkle of Shichimi Togarashi (Japanese seven-spice blend) for a kick

Instructions:

  1. Cut the chicken into bite-sized pieces, season with salt and pepper, and coat in potato or cornstarch.
  2. Combine soy sauce, mirin, sake (or water), and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 2-3 minutes until slightly thickened.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C).
  4. Pour the teriyaki sauce over the cooked chicken and cook, stirring, until the sauce thickens and coats the chicken evenly.
  5. Divide the cooked rice between two bowls. Top with the teriyaki chicken and sauce.
  6. Garnish with sliced green onions and toasted sesame seeds. Add a sprinkle of shichimi togarashi if desired.
  7. Enjoy your delicious Chicken Teriyaki Donburi while it's hot!