Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Teriyaki chicken

Teriyaki Chicken Bowl Recipe: Temperatures for a Safe Dish


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
  • 1/21 tsp sesame oil
  • Salt and pepper to taste

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

chicken teriyaki ingredients


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. 

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