Teriyaki Chicken Rice Bowl
Glazed teriyaki chicken with rice, broccoli and sesame for a fast complete bowl.
35 min · Easy · Serves 4 · ~560 kcal / serving · Japanese-inspired
Ingredients
- 600 g boneless chicken thighs · bite-size pieces
- 250 g rice
- 250 g broccoli
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornflour
- 1 tsp ginger · grated
- 1 garlic clove · minced
- 1 tbsp sesame seeds
Cook tips
- Keep the sauce moving once the cornflour begins to thicken.
- Steam or blanch broccoli until bright green and just tender.
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Method
- 1
Cook the rice
Cook the rice according to its packet instructions and keep warm.
- 2
Mix the sauce
Mix soy sauce, honey, rice vinegar, sesame oil, cornflour, ginger and garlic.
- 3
Cook the chicken
Cook the chicken in a hot pan until browned and the thickest pieces reach 75°C internally.
10 min timer · Checkpoint 75°C — read with a thermometer
- 4
Glaze
Pour in the sauce and cook until glossy and thick enough to coat the chicken.
3 min timer
- 5
Build the bowls
Serve rice with broccoli and teriyaki chicken. Finish with sesame seeds.
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