# Itsu’s Chicken Teriyaki Rice Bowl

This recipe recreates Itsu’s Chicken Teriyaki Rice Bowl for a fraction of the price.

- Servings: 5 servings
- Total time: 20 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 1 kg boneless skinless chicken thighs
- 200 g brown rice
- 300 g peas
- 1 red pepper
- 300 g edamame beans
- 50 g spring onion
- 4 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 bunch fresh coriander
- 0.35 birdseye chillies
- 1 tbsp rapeseed oil
- 600 ml chicken stock
- 0 salt
- 0 pepper
- 0 chilli flakes
- 1 tbsp cornflour
- 2 tbsp cornflour
- 300 ml water

## Instructions

1. Coat the chicken thighs in 1 tbsp soy sauce, rapeseed oil and a pinch of salt. Stir to combine and set aside whilst you preheat your oven to 185°C.
2. Heat a griddle pan over high heat and preheat until smoking hot. Sear your chicken thighs for 3 minutes on each side and place on a baking sheet. Pop in the oven for 10-15 minutes or until fully cooked.
3. Rinse/wash your rice and add it to a large saucepan, add stock and set your timer according to packet instructions.
4. Meanwhile, add peas, pepper, and edamame beans to the same pan. Cook for around 5-7 minutes and season generously with salt and pepper.
5. To make the sauce, add 4 tbsp soy sauce, 1 tbsp honey, and 300ml water into a saucepan. Add the cornflour slurry and heat until thickened.
6. Serve up all of the elements into containers and freeze half of the portions.

## Equipment

- griddle pan
- baking sheet
- large saucepan
- large bowl

## Source

- Original video: https://www.tiktok.com/@beatthebudget/video/7233097840967290139
- Recipe page: https://www.cliprecipe.com/recipe/eef03ef1-8301-4743-89a8-60e5a236efaf
- Extracted: 2025-03-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt