Chicken Teriyaki Rice Bowl

45 min · Easy · Serves 4

520 kcal per serving · 42g protein

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

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
• 20 g Cornstarch
• 44 ml Honey
• 60 ml Soy sauce
• 4 cloves Garlic
• 400 ml Water
• Spring Onions × 4

Method

1. Cook the Rice

   

   Cook the jasmine rice according to package directions. Set aside.

2. Make the Teriyaki Sauce

   

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

3. Cut the chicken thighs

   

   Cut the chicken thighs into bite-sized pieces.

4. Heat vegetable oil

   

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

5. Cook

   

   Cook for 5-6 minutes until golden and cooked through.

6. Pour the teriyaki sauce

   

   Pour the teriyaki sauce over the chicken.

7. Stir in the cornstarch slurry

   

   Stir in the cornstarch slurry (cornstarch mixed with 2 tbsp water).

8. Cook 1-2 minutes

   

   Cook 1-2 minutes until the sauce thickens.

9. Cook the Greens

   

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

10. 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.