Teriyaki Chicken Rice Bowl


1/3 cup soy sauce
1/4 cup granulated sugar
1/4 cup sake
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. garlic, chopped
1 Tbsp. ginger, chopped
1 1/4 lbs. boneless, skinless chicken thighs
1 cup Village Harvest Jasmine Rice
1 bunch scallions, trimmed
garnish sesame seeds


Whisk together soy sauce, sugar, sake, rice vinegar, sesame oil, garlic and ginger in a shallow bowl. Place chicken thighs in marinade and turn to coat. Cover and set aside in the refrigerator for at least 30 minutes.
Cook Village Harvest Jasmine Rice according to packaging instructions.

While rice is cooking, remove chicken from marinade and place onto a preheated grill. (Pour remaining marinade into a saucepan and set aside.) Grill chicken over medium heat (about 400 °F) for 4-6 minutes on each side, until cooked through.

Grill scallions for 1-2 minutes, on each side, as well. Transfer chicken to a clean cutting board and slice into strips. Heat reserved marinade to simmer and cook for 2-4 minutes until slightly reduced.

When rice is fully cooked, divide evenly into for bowls. Top each with chicken, scallions and a drizzle of sauce. Garnish with sesame seeds before serving. Serves 4.

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