Japanese Teriyaki Chicken Cottage Cheese Bowl

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 cups cottage cheese
• 2 cups cooked white rice
• 1/2 cup coconut aminos
• 1/4 cup mirin
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp avocado oil
• 3 cups green cabbage, thinly shredded
• 3 tbsp rice vinegar
• 1/4 cup pickled ginger
• 4 scallions, sliced
• 1/4 cup toasted pumpkin seeds(optional)
• 1 tbsp cornstarch
• 1/2 tsp salt

Instructions

1. 1

   Whisk the coconut aminos, mirin, honey, grated ginger, and minced garlic in a bowl to make the teriyaki glaze.

2. 2

   Pat the chicken thighs dry and season lightly with salt. Heat 1 tbsp avocado oil in a large skillet over medium-high heat and sear the thighs 5-6 minutes per side until deeply browned and cooked through (165°F internal). Transfer to a cutting board.

3. 3

   Pour the teriyaki glaze into the same skillet, bring to a simmer, and stir in the cornstarch slurry (cornstarch mixed with 2 tbsp water). Simmer 2-3 minutes until glossy and thickened.

4. 4

   Slice the chicken and return it to the skillet, tossing to coat in the glaze. Rest 2 minutes off heat.

5. 5

   Meanwhile, toss the shredded cabbage with rice vinegar and a pinch of salt; let it quick-pickle for at least 10 minutes.

6. 6

   Build each bowl: divide the warm rice among 4 bowls, add a generous scoop of cottage cheese alongside, top with glazed chicken slices and drained pickled cabbage.

7. 7

   Garnish with sliced scallions, pickled ginger, and toasted pumpkin seeds if using. Serve immediately.