15-Minute Teriyaki Chicken Rice Bowls

Ingredients

• 12 oz boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 tbsp mirin (or rice vinegar + a little extra sugar)
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 cloves garlic
• 1 tsp fresh ginger
• 2 cups cooked white rice
• 1/2 cup cucumber
• 1 tbsp sesame seeds
• 1 tbsp neutral oil (for searing)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into thin cutlets. Mince garlic and grate ginger. Slice cucumber into thin half-moons.

2. 2

   Cook (15 minutes): Heat a large skillet over medium-high heat with neutral oil. Add chicken in a single layer and cook 4–5 minutes per side until browned and cooked through.

3. 3

   Glaze: Reduce heat to medium. Stir together soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. Pour into the skillet and simmer 2–3 minutes, turning chicken to coat and thicken slightly.

4. 4

   Assemble: Divide rice into two bowls. Top with teriyaki chicken, spoon over any glaze, and add cucumber. Finish with sesame seeds.