Chicken Teriyaki Rice Bowl

Name: Chicken Teriyaki Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 60 ml Vegetable oil; 600 g Boneless chicken thighs; 300 g Jasmine rice; 40 ml Rice vinegar; 20 g Sesame seeds; 250 g Broccoli florets; 20 g Fresh ginger; 150 g Shelled edamame; 20 ml Sesame oil; 8 g Cornstarch; 44 ml Honey; 60 ml Soy sauce; 4 cloves Garlic; 400 ml Water; Spring Onions × 4

35 min · Easy · Serves 4

840 kcal per serving · 43g protein

Juicy chicken thighs glazed in homemade teriyaki sauce over jasmine rice with steamed broccoli and edamame.

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Ingredients

60 ml Vegetable oil
600 g Boneless chicken thighs
300 g Jasmine rice
40 ml Rice vinegar
20 g Sesame seeds
250 g Broccoli florets
20 g Fresh ginger
150 g Shelled edamame
20 ml Sesame oil
8 g Cornstarch
44 ml Honey
60 ml Soy sauce
4 cloves Garlic
400 ml Water
Spring Onions × 4

Method

Cook the Rice

Rinse the jasmine rice, then put it in a pot with the water. Bring to the boil, cover and simmer on low for 12 minutes, then leave it off the heat, still covered, for 5 minutes. Set aside.
Make the Teriyaki Sauce

Whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
Cut the chicken thighs

Cut the chicken thighs into bite-sized pieces.
Heat vegetable oil

Heat vegetable oil in a large skillet over medium-high heat.
Cook the chicken

Add the chicken to the hot pan in a single layer and cook for 5-6 minutes, turning, until golden and cooked through — 74°C in the biggest piece on a food thermometer.
Pour the teriyaki sauce

Pour the teriyaki sauce over the chicken.
Stir in the cornstarch slurry

Stir in the cornstarch slurry (cornstarch mixed with 2 tbsp water).
Simmer until the sauce thickens

Cook 1-2 minutes until the sauce thickens.
Cook the Greens

Steam the broccoli for 3-4 minutes until just tender. Cook the edamame according to the package.
Assemble and Garnish

Thinly slice the spring onions. Divide the rice among containers, top with the chicken, broccoli, and edamame, then garnish with sesame seeds and the spring onions.