Teriyaki Chicken & Egg Rice Bowls

Directions

1. Sear the chicken

   Cook chicken thighs in oil over medium-high until browned and cooked through. Transfer and slice.

2. Mix the sauce

   Whisk soy sauce, brown sugar, mirin, rice vinegar, ginger, garlic, cornstarch, and 1/3 cup water.

3. Glaze

   Pour sauce into the skillet and simmer until glossy. Return sliced chicken and toss.

4. Cook the eggs

   Fry or soft-boil eggs to your preferred doneness. Wilt spinach briefly in the warm skillet.

5. Build

   Serve rice with chicken, spinach, egg, scallions, sesame seeds, and nori.

Why this works

Swaps & notes

Easy swaps

• Use tofu or salmon.
• Use broccoli instead of spinach.
• Use brown rice or cauliflower rice.

Cook notes

• Low-sodium soy sauce keeps the finished glaze balanced.
• Let the sauce bubble for at least 30 seconds to cook the cornstarch.

Storage

Refrigerate chicken and rice up to 4 days. Cook eggs fresh when possible.

Questions