Description
A quick and comforting dish featuring juicy teriyaki chicken and fluffy scrambled eggs served over rice.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil, divided
- ½ cup soy sauce
- ¼ cup mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 6 large eggs
- 3 tbsp whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups cooked white rice
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- In a bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken pieces and cook until they are browned on both sides.
- Pour the teriyaki sauce over the chicken and let it simmer for 6 to 7 minutes until the sauce thickens and becomes glossy.
- In another bowl, whisk the eggs with whole milk, salt, and black pepper until frothy.
- Heat the remaining tablespoon of oil in a separate skillet over low heat. Pour in the egg mixture and gently cook while stirring until the eggs are soft and fluffy.
- To serve, assemble bowls with a portion of cooked rice, topped with the glazed chicken, fluffy scrambled eggs, and garnish with sliced green onions and toasted sesame seeds.
Notes
For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking. You can use brown rice or quinoa instead of white rice for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese