Yakitori Chicken Rice Bowls
These Yakitori Chicken Rice Bowls are a quick, flavorful Japanese-inspired meal with tender marinated chicken and fluffy rice. Perfect for easy weeknight dinners!
Servings: 4 servings
Ingredients
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
- 2 teaspoons sesame oil
- 1 teaspoon grated ginger
- 2 green onions chopped
- 2 cups cooked rice
- 1 tablespoon vegetable oil for cooking the chicken evenly
- sesame seeds for garnish
Instructions
Step 1: Marinate the Chicken
- Start by combining the soy sauce, mirin, sugar, sesame oil, and grated ginger in a large bowl. Whisk these ingredients together until the sugar fully dissolves. Add the bite-sized chicken thighs to the marinade and toss to coat evenly. Let the chicken marinate for at least 20 minutes, or up to an hour for even deeper flavor.
Step 2: Cook the Rice
- While the chicken marinates, prepare your rice. Use your preferred method—whether a rice cooker or stovetop pot—to cook 2 cups of rice. Fluffy, hot rice is essential as it forms the base of your bowl and soaks up the savory sauce.
Step 3: Sauté the Chicken
- Heat the vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, reserving the liquid for later. Add the chicken pieces to the pan in a single layer, making sure not to overcrowd them. Cook for about 4-5 minutes on one side until golden brown, then flip and cook the other side until fully cooked through.
Step 4: Glaze the Chicken
- Once the chicken is cooked, pour in the reserved marinade. Reduce the heat to medium and let the sauce simmer, stirring occasionally, until it thickens and becomes glossy. This step is crucial for authentic Yakitori Chicken Rice Bowls, as the sauce clings beautifully to the chicken, making every bite flavorful.
Step 5: Assemble the Bowls
- Divide the cooked rice between serving bowls. Top with the glazed chicken pieces and drizzle any remaining sauce from the pan over the rice. Garnish generously with chopped green onions and a sprinkle of sesame seeds for that classic finishing touch.
Equipment
- Large Mixing Bowl
- Non-stick Skillet or Cast Iron Pan
- Measuring Spoons and Cups
- Grater
- Chopping board and knife
- Rice cooker or pot
Notes
- Marinate chicken at least 20 minutes for best flavor and juiciness.
- Do not overcrowd the pan to ensure chicken sears properly.
- Store chicken and rice separately in airtight containers for up to 3 days refrigerated.
- Freeze cooked chicken for up to 2 months; reheat gently to preserve glaze.
- Substitute mirin with white grape juice and rice vinegar if needed.