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Teriyaki Chicken & Rice Bowl
30 minServes 2Nutri-Score C€
C
30 min
30 minTeriyaki Chicken & Rice Bowl
what you need
Ingredients
chicken thighs (boneless, skinless, cut into bite-sized pieces)Meat400 g
rice (rinsed)Grains200 g
soy saucePantry60 ml
mirinPantry30 ml
honeyPantry20 g- brown sugarPantry10 g
garlic (minced)Produce2 pieces
ginger (grated)Produce10 g- cornstarchPantry10 g
- vegetable oilPantry15 ml
spring onion (sliced)Produce2 pieces
sesame seedsNuts & seeds5 g
per serving
Nutrition
733kcal
- Carbs
- 95 g
- Proteins
- 41 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
step by step
Method
- Step 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice in a saucepan with water until tender, then keep warm.
- Step 2
Mix the teriyaki sauce
- In a bowl, whisk the soy sauce, mirin, honey, brown sugar, garlic, ginger and cornstarch.
- Step 3
Sear the chicken
- Heat the vegetable oil in a frying pan over medium-high heat.
- Add the chicken and cook until golden and cooked through.
- Step 4
Glaze the chicken
- Pour the teriyaki sauce over the chicken.
- Simmer, stirring, until the sauce thickens and coats the chicken.
- Step 5
Assemble the bowls
- Spoon the rice into bowls and top with the teriyaki chicken.
- Sprinkle with spring onion and sesame seeds and serve.
