Teriyaki Chicken Rice Bowl
Tender chicken glazed in homemade teriyaki sauce, served with fluffy rice and stir-fried veg.
Ingredients
For the chicken & sauce:
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 1.5 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil optional
- 1 garlic clove minced
- 1 tsp fresh ginger grated
- 1 tsp cornflour mixed with 2 tbsp cold water slurry
For the rice & veg:
- 250 g jasmine or basmati rice
- 1 tbsp sesame or vegetable oil for stir-frying
- 1 red pepper thinly sliced
- 1 carrot julienned or thinly sliced
- 1 small head broccoli cut into small florets
- 2 spring onions sliced (for garnish)
- Sesame seeds optional, for garnish
Instructions
- Cook the rice according to packet instructions, then fluff with a fork and set aside. A rice cooker like this makes it completely hands-off and cooks the rice perfectly every time.
- In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside. You can grate the garlic or use a garlic press like this to save time and keep your hands clean.
- Heat the vegetable oil in a large non-stick pan or wok over medium-high heat. I use a large non-stick wok like this, it heats quickly and gives the chicken a lovely sear without sticking. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden and cooked through.
- Pour in the teriyaki sauce mixture and bring to a gentle simmer. Add the cornflour slurry and stir until the sauce thickens and coats the chicken nicely (1–2 minutes).
- In a separate pan, heat a drizzle of oil and stir-fry the veg for 3–4 minutes until just tender but still crisp.
- To serve, divide the rice between bowls. Top with teriyaki chicken and a side of veg. Sprinkle with sesame seeds and spring onions. I like to serve this in deep bowls like these...they hold the rice, chicken and veg nicely and look great on the table.