Description
Basic, delicious, nostalgic teriyaki chicken bowls.
Ingredients
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
- 1/2–1 tsp sesame oil
- Salt and pepper to taste
Cooked white rice for serving, scallion and sesame seeds for garnish
Instructions
- 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.
- 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.
