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Teriyaki chicken

Teriyaki Chicken Bowl Recipe: Temperatures for a Safe Dish


Basic, delicious, nostalgic teriyaki chicken bowls. 


For the chicken:

  • 6 boneless/skinless chicken thighs
  • ~1 C teriyaki sauce, purchased or homemade
  • 2 cloves garlic, minced
  • 3 scallions, chopped fine
  • Neutral, high-heat oil for cooking (grapeseed, for instance)

For the vegetables:

  • 1 very small head of cabbage (you may not even use all of it), shredded
  • 3 celery sticks, finely sliced
  • 1 clove garlic, minced
  • 1 small onion, finely sliced
  • More oil for cooking
  • 1/21 tsp sesame oil
  • Salt and pepper to taste

Cooked white rice for serving, scallion and sesame seeds for garnish

chicken teriyaki ingredients


  • Prepare rice according to your preferred method. 
  • Slice the chicken thighs into bite-sized strips, about 1/2″ wide. 
  • Toss the chicken with the sliced scallions and garlic. Stir in the teriyaki sauce. Set aside.
  • prepare the ingredients for the cabbage. Combine the onion, celery and garlic in a bowl. Have the cabbage ready. 
  • Add about 1–2 Tbsp neutral oil to a cast-iron pan and heat over high heat. 
  • When the pan is very hot—nearing 400°F (204°C)— add about 1/3 of the chicken to the pan. 
  • Allow the chicken to sit still in the pan for a couple minutes. This will encourage browning and searing on the pan-ward side. 
  • Stir the chicken, then let it sit for another minute or so to brown more. 
  • Stir-fry the chicken, pausing to check the internal temperature with your Thermapen ONE as you do so.
  • When you no longer find any temperatures below 175°F (79°C), pour the chicken into a serving bowl. Cover. 

Temping the chicken

  • Carefully wipe out the pan and add more oil, reheat the pan, and cook the next batch of chicken. Continue until all the chicken is cooked. 
  • Pour the sauce and juices from the chicken marinating bowl into the pan and boil for a few moments, allowing the sauce to thicken somewhat. 
  • Pour all the chicken back into the pan, toss to coat with the sauce. Pour everything back into the serving bowl. Cover. 
  • Clean the pan out well. Add 2 Tbsp neutral oil and the sesame oil to the pan. Heat over medium-high. 
  • Add the onion/celery/garlic mixture and sauté until just starting to brown. 
  • Add a few handfuls of cabbage to the pan as well as a large pinch of salt. The bottom of the pan should be covered in cabbage, but not too thickly. 
  • Allow to cook for a minute or two to brown, the sautee by stirring and cooking. When the cabbage is browned somewhat and has the texture you like, remove it from heat. 
  • Serve the chicken, cabbage, and rice to your adoring family. Bask in the silence as they eat too quickly to talk. 

A plate of teriyaki chicken