This teriyaki chicken rice bowl recipe delivers a complete, satisfying meal with bold flavor in every bite and crispy skin that rivals anything from a restaurant.
WHY YOU'LL LOVE THIS RECIPE
Marinating the chicken thighs in it for a few hours before air frying means the flavor penetrates all the way through, not just on the surface.
INGREDIENTS
Here is everything you need: Chicken thighs, Soy sauce, Rice vinegar, Red pepper flakes, Sesame oil, Honey, White pepper, Cornstarch, Water, Cooked rice, Broccoli, Sesame seeds
In a medium bowl, whisk together the marinade ingredients until fully combined. Reserve ⅓ cup of this marinade separately for the glaze.
STEP 1: MAKE THE MARINADE
Add the chicken thighs to a bowl. Pour the remaining marinade over the chicken. Cover with plastic wrap and refrigerate for a minimum of 1 hour.
STEP 2: MARINATE THE CHICKEN
Cook the rice according to the package instructions while the chicken marinates, so it's ready to go when the chicken finishes cooking.
STEP 3: COOK THE RICE
Add the reserved marinade to a saucepan. Make a slurry with cornstarch and water, then stir it into the marinade. Cook over medium-low heat until the sauce thickens.
STEP 4: MAKE THE TERIYAKI SAUCE
Remove the chicken thighs from the marinade. Air fry at 380°F for 12 minutes, then flip and continue cooking for another 10 to 12 minutes, until the chicken is fully cooked.
STEP 5: AIR FRY THE CHICKEN
Add a serving of rice to each bowl. Top with a piece of chicken and a portion of steamed broccoli. Drizzle generously with the thickened teriyaki sauce.
STEP 6: BUILD THE BOWL
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