Teriyaki Chicken Rice Bowl
Sticky, savoury and packed with flavour.
ChickenHigh ProteinJapaneseHobFakeaway
4
Serves
10m
Prep
20m
Cook
590
Kcal
40g
Protein
84g
Carbs
10g
Fat
£1.35
Per portion
Plus 10m marinating, unattended.
Add to the shop 8 items · approx £5.40
- Chicken thighs600 g
- Rice (uncooked)300 g
- Broccoli300 g
- Teriyaki sauce12 tbsp
- Carrot2
- Spring onions4
- Garlic4 cloves
- Ginger2 tsp
Already in the cupboard Check before you order
- Honey2 tsp
- Soy sauce (low salt)2 tsp
- Sesame oil2 tsp
- Sesame seeds2 tsp
- Salt½ tsp
- Black pepper½ tsp
Kit you'll needHob · Saucepan · Frying pan
Method
- Cook the rice according to packet instructions.
- Mix the teriyaki sauce, garlic, ginger, honey, soy sauce and sesame oil.
- Cut the chicken thighs into bite-sized pieces and coat in the marinade.
- Heat a pan over medium-high and cook the chicken for 6 to 8 minutes, reserving the marinade.
- Add the remaining marinade and simmer 2 to 3 minutes until it coats the chicken.
- Steam the broccoli and stir-fry the carrot until soft.
- Divide the rice between bowls and top with everything, then scatter over sesame seeds.
Tip: Let the chicken sit in the marinade for 10 minutes if you have time.
