japaneselunchServes 2

Japanese Teriyaki Chicken Rice Bowl

Name: Japanese Teriyaki Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300g Chicken thigh fillets (skinless); 150g dry weight Brown or jasmine rice; 200g, cut into florets Broccoli; 3 tbsp Low-sodium soy sauce; 2 tbsp Mirin; 1 tsp Honey or coconut sugar; 1 tsp, grated Fresh ginger; 1 clove, minced Garlic; 1 tsp Sesame seeds; ½ tsp Sesame oil

Tender grilled chicken with a glossy, lightly sweet teriyaki glaze served over steamed rice with steamed broccoli and sesame seeds.

Ingredients

Chicken thigh fillets (skinless)300g
Brown or jasmine rice150g dry weight
Broccoli200g, cut into florets
Low-sodium soy sauce3 tbsp
Mirin2 tbsp
Honey or coconut sugar1 tsp
Fresh ginger1 tsp, grated
Garlic1 clove, minced
Sesame seeds1 tsp
Sesame oil½ tsp

Method

1Cook rice according to packet instructions. Steam broccoli until just tender, about 5 minutes.
2Mix soy sauce, mirin, honey, ginger, and garlic in a small bowl to make the teriyaki glaze.
3Heat a non-stick pan or grill pan over medium-high. Cook chicken for 5–6 minutes per side until cooked through.
4Pour glaze into the pan and cook for a further 2 minutes, turning chicken to coat in the thickening sauce.
5Slice chicken. Serve over rice with broccoli. Drizzle any remaining glaze over. Finish with sesame seeds and a drop of sesame oil.

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