Chicken Teriyaki Donburi
Chicken Teriyaki Donburi
Ingredients
For the Sticky Rice
- 2 cups short-grain rice
- 500 ml water, plus additional for rinsing
- 1 teaspoon lime juice
- 1/4 teaspoon salt
For the Chicken and Vegetables
- 2 tablespoons ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 tablespoons olive oil, divided
- 4 boneless, skinless chicken thighs
- 1/2 teaspoon salt, for seasoning chicken
- 1/4 teaspoon black pepper, for seasoning chicken
- 1 medium onion, sliced
- 1 medium carrot, julienned
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons honey
- 1 tablespoon cornflour
- 2 tablespoons water, for cornflour slurry
For Assembly and Garnish
- 4 eggs
- 1/2 medium cucumber, sliced into sticks
- 2 spring onions, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Pour the short-grain rice into a medium pot. Rinse the rice thoroughly under cold running water, agitating with your hand, and draining away the starchy water. Repeat this process 3-4 times until the water runs mostly clear.
⏱️ 3 min
- 2
Add 500 ml of fresh water to the rinsed rice in the pot. Squeeze in the lime juice and add 1/4 teaspoon of salt. Place the pot on the stove over high heat and bring the water to a rolling boil.
⏱️ 5 min
- 3
Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook for 15 minutes, or until all the water is absorbed and the rice is sticky. Do not lift the lid during this time. Once cooked, remove from heat and let it sit, covered, for another 5 minutes.
⏱️ 20 min
- 4
While the rice is cooking, prepare the aromatics: finely chop the ginger and garlic.
⏱️ 2 min
- 5
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Place the chicken thighs in the hot pan. Season the chicken generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 1 min
- 6
Cook the chicken for 5-7 minutes per side, or until it is golden brown and crispy on both sides and fully cooked through (internal temperature reaches 74°C). Remove the cooked chicken thighs from the pan and set aside on a cutting board.
⏱️ 14 min
- 7
Add the sliced carrots and onion to the same pan (using the residual oil and chicken drippings). Stir-fry the vegetables for 3-5 minutes until they are slightly softened but still retain a slight bite. Remove the stir-fried vegetables from the pan and set aside.
⏱️ 5 min
- 8
Once the chicken is cool enough to handle, slice it into bite-sized pieces.
⏱️ 2 min
- 9
If needed, add another 1 tablespoon of olive oil to the pan. Add the finely chopped garlic and ginger to the pan and sauté for 1 minute until fragrant.
⏱️ 2 min
- 10
Pour in the soy sauce, mirin, sake, and honey. Bring the sauce to a simmer and let it cook for 5-7 minutes, allowing it to reduce slightly and the flavors to meld.
⏱️ 7 min
- 11
In a separate small bowl, whisk together the cornflour and 2 tablespoons of water to create a smooth slurry. Gradually stir the cornflour slurry into the simmering teriyaki sauce. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min
- 12
Return the sliced chicken thighs and the stir-fried carrots and onions to the pan with the thickened teriyaki sauce. Toss everything together to ensure the chicken and vegetables are thoroughly coated in the sauce.
⏱️ 2 min
- 13
In a separate small pan, fry 4 eggs to your preferred doneness (e.g., sunny-side up) for serving.
⏱️ 4 min
- 14
To assemble each donburi bowl: Scoop a portion of the sticky rice into a serving bowl. Arrange the sliced cucumber sticks on one side of the rice. Place a generous portion of the teriyaki chicken and vegetables next to the cucumber on the rice. Carefully place one fried egg on the other side of the rice.
⏱️ 4 min
- 15
Garnish each donburi with chopped spring onion and sprinkle sesame seeds over the chicken and egg for extra flavor and visual appeal. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Teriyaki Donburi
For the Sticky Rice
- 2 cups short-grain rice
- 500 ml water, plus additional for rinsing
- 1 teaspoon lime juice
- 1/4 teaspoon salt
For the Chicken and Vegetables
- 2 tablespoons ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 tablespoons olive oil, divided
- 4 boneless, skinless chicken thighs
- 1/2 teaspoon salt, for seasoning chicken
- 1/4 teaspoon black pepper, for seasoning chicken
- 1 medium onion, sliced
- 1 medium carrot, julienned
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons honey
- 1 tablespoon cornflour
- 2 tablespoons water, for cornflour slurry
For Assembly and Garnish
- 4 eggs
- 1/2 medium cucumber, sliced into sticks
- 2 spring onions, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Pour the short-grain rice into a medium pot. Rinse the rice thoroughly under cold running water, agitating with your hand, and draining away the starchy water. Repeat this process 3-4 times until the water runs mostly clear.
⏱️ 3 min - 2
Add 500 ml of fresh water to the rinsed rice in the pot. Squeeze in the lime juice and add 1/4 teaspoon of salt. Place the pot on the stove over high heat and bring the water to a rolling boil.
⏱️ 5 min - 3
Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook for 15 minutes, or until all the water is absorbed and the rice is sticky. Do not lift the lid during this time. Once cooked, remove from heat and let it sit, covered, for another 5 minutes.
⏱️ 20 min - 4
While the rice is cooking, prepare the aromatics: finely chop the ginger and garlic.
⏱️ 2 min - 5
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Place the chicken thighs in the hot pan. Season the chicken generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 1 min - 6
Cook the chicken for 5-7 minutes per side, or until it is golden brown and crispy on both sides and fully cooked through (internal temperature reaches 74°C). Remove the cooked chicken thighs from the pan and set aside on a cutting board.
⏱️ 14 min - 7
Add the sliced carrots and onion to the same pan (using the residual oil and chicken drippings). Stir-fry the vegetables for 3-5 minutes until they are slightly softened but still retain a slight bite. Remove the stir-fried vegetables from the pan and set aside.
⏱️ 5 min - 8
Once the chicken is cool enough to handle, slice it into bite-sized pieces.
⏱️ 2 min - 9
If needed, add another 1 tablespoon of olive oil to the pan. Add the finely chopped garlic and ginger to the pan and sauté for 1 minute until fragrant.
⏱️ 2 min - 10
Pour in the soy sauce, mirin, sake, and honey. Bring the sauce to a simmer and let it cook for 5-7 minutes, allowing it to reduce slightly and the flavors to meld.
⏱️ 7 min - 11
In a separate small bowl, whisk together the cornflour and 2 tablespoons of water to create a smooth slurry. Gradually stir the cornflour slurry into the simmering teriyaki sauce. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min - 12
Return the sliced chicken thighs and the stir-fried carrots and onions to the pan with the thickened teriyaki sauce. Toss everything together to ensure the chicken and vegetables are thoroughly coated in the sauce.
⏱️ 2 min - 13
In a separate small pan, fry 4 eggs to your preferred doneness (e.g., sunny-side up) for serving.
⏱️ 4 min - 14
To assemble each donburi bowl: Scoop a portion of the sticky rice into a serving bowl. Arrange the sliced cucumber sticks on one side of the rice. Place a generous portion of the teriyaki chicken and vegetables next to the cucumber on the rice. Carefully place one fried egg on the other side of the rice.
⏱️ 4 min - 15
Garnish each donburi with chopped spring onion and sprinkle sesame seeds over the chicken and egg for extra flavor and visual appeal. Serve immediately.
⏱️ 1 min