Recipes · Dinner
Chicken Teriyaki Rice Bowl
Golden chicken strips coated in a glossy sweet-and-savoury teriyaki sauce, piled over fragrant jasmine rice with crisp-tender broccoli and toasted sesame seeds. A protein-packed Japanese bowl on the table in half an hour.
AIMethod
Rinse the jasmine rice under cold water until it runs clear, then cook it in 300 ml water with a pinch of salt: bring to a boil, cover and simmer on low for 12 minutes. Turn off the heat and let it steam, covered, for 10 minutes.
Meanwhile, whisk together the soy sauce, mirin, honey, grated ginger and minced garlic in a small bowl. Stir the cornstarch into 2 tablespoons of cold water to make a slurry and set aside.
Cut the chicken breast into bite-sized strips and pat dry with kitchen paper.
Heat the sunflower oil in a large non-stick pan over medium-high heat. Add the chicken in a single layer and sear for 5-6 minutes, turning once, until golden and cooked through.
Steam or boil the broccoli florets for 4 minutes until bright green and just tender, then drain.
Pour the teriyaki sauce over the chicken and let it bubble for 1 minute. Add the cornstarch slurry and toss for 1-2 minutes until the sauce turns glossy and coats the chicken.
Drizzle in the toasted sesame oil and remove from the heat.
Fluff the rice and divide between two bowls. Top with the teriyaki chicken, broccoli, sliced spring onion and a sprinkle of sesame seeds. Serve immediately.
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