Teriyaki chicken rice bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
A super speedy dinner that can be on the table in 20 minutes – you can swap the broccoli for any greens you like.
Ingredients
- 120g/4¼oz jasmine rice
- 120g/4¼oz Tenderstem broccoli
- ½ tbsp olive oil
- 4 chicken thighs, boneless, skin removed, cut into bite-sized chunks
- 1½ tbsp dark soy sauce
- 1½ tbsp mirin
- 1½ tbsp cooking sake
- 1 tsp runny honey
- ½ tsp rice vinegar
- ½ tsp sesame seeds, toasted
Method
Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender.
Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes.
In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce.
Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds.
Recipe tips
To make this gluten-free, choose a gluten-free soy sauce or use tamari.
