Teriyaki Chicken & Beef Rice Bowl (Edo Japan Copycat Recipe)

• For the Chicken Velvet Marinade
• 1 lb (454g) boneless, skinless chicken thighs, sliced into 1/8-inch (3mm) strips
• 1¼ tsp light soy sauce
• ¼ tsp dark soy sauce
• 1 tsp Shaoxing wine
• ½ tsp kosher salt
• ½ tsp sugar
• ½ tsp cornstarch
• ¼ tsp baking soda
• 1 tsp neutral oil
• For the Beef
• 1 lb (454g) filet mignon (or lean cuts such as sirloin, flank, or skirt steak), sliced into 1/8-inch (3mm) strips against the grain
• Salt and pepper, to taste
• For the Vegetables
• 8 oz (227g) broccolini, cut into bite-sized florets, stems sliced on 1½-inch (4cm) bias
• ½ onion, cut into wedges
• 1 cup (90g) shredded green cabbage
• 1 cup (120g) julienned carrots
• Optional: 1–2 garlic cloves, minced
• For Assembly
• 2 tbsp (30ml) neutral oil (canola or grapeseed), divided
• Steamed white or jasmine rice (about 2 cups/400g cooked)
• Optional garnish: sesame seeds, sliced green onions, chili garlic sauce
• For the Teriyaki Sauce (Store-Bought – Recommended)
• ½ cup (120ml) Lee Kum Kee Teriyaki Sauce
• 2 tbsp (30ml) water
• 1 tsp sugar
• 1 tsp cornstarch mixed with 1 tbsp (15ml) water (slurry)
• For Homemade Teriyaki Sauce (Optional)
• 3 tbsp (45ml) soy sauce (Kikkoman preferred)
• 2 tbsp (30ml) mirin (or 1 tbsp/12g white sugar + 1 tbsp/15ml water as substitute)
• 1 tbsp (12g) brown sugar
• 1 tbsp (20ml) honey
• 1 tbsp (15ml) sake (optional; substitute water if unavailable)
• 1 tbsp (15ml) water
• 1 tsp (5g) cornstarch
• ½ tsp (2.5ml) sesame oil
• ¼ tsp (0.5g) garlic powder (or 1 small garlic clove, grated)
• Pinch (0.2g) of ground ginger (or ¼ tsp/1.25ml fresh ginger juice)

Instructions

1. 1

   Combine the marinade ingredients (1¼ tsp (6ml) light soy sauce, ¼ tsp (1ml) dark soy sauce, 1 tsp (5ml) Shaoxing wine, ½ tsp (3g) kosher salt, ½ tsp (4g) sugar, ½ tsp (2g) cornstarch, ¼ tsp (1g) baking soda, 1 tsp (5ml) neutral oil) and toss with the chicken slices. Let marinate for 15–30 minutes in the fridge.

2. 2

   Parboil the broccolini florets and stems in boiling water for 1 minute until bright green. Drain and set aside. Cut the onion into wedges. Have the carrots and cabbage ready.

3. 3

   Heat the wok over high heat for 1–2 minutes until it begins to smoke. Add 1 tbsp neutral oil and swirl to coat.

4. 4

   Stir-fry the onion for 1 minute. Add the carrots and cabbage. Stir-fry for 1–2 minutes until slightly wilted. Add the parboiled broccolini and cook for 1 minute more. You may need to cook the vegetables in 1–3 batches. Remove them to a plate and set aside.

5. 5

   Pat the velveted chicken dry (optional). Heat 1 tbsp (15ml) oil in a large pan or wok. Sear the steak strips briefly. Remove to a plate and set aside. Sear the chicken until lightly browned and cooked through. Add the garlic in the last 30 seconds and stir-fry until fragrant. Deglaze the wok with Shaoxing wine or water if needed.

6. 6

   Return the vegetables to the pan. Mix ½ cup (120ml) Lee Kum Kee sauce + 2 tbsp (30ml) water + 1 tsp (4g) sugar. Pour in the teriyaki sauce. Add the cornstarch slurry. Toss to coat and warm through for 1–2 minutes. If needed, add more teriyaki sauce and, as that will require some sweetness, just a dollop of honey to balance it. Serve over rice, with optional sesame seeds or green onion.