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Teriyaki chicken rice bowls with charred greens
Sticky glazed chicken thighs over fluffy rice with smoky charred greens. A weeknight Japanese-style bowl the whole house loves.
Serves 4Prep 15 minCook 30 minChicken
Containsgluten · soy · sesame
Protein 21%Carbs 47%Fat 32%
About 668 kcal a serve — 34 g protein, 77 g carbs, 23 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
Rinse the jasmine rice and cook it in a pot or rice cooker with 1.1 litres of water until fluffy, about 15 minutes, then keep warm.
In the potCook rice →
15 min
Make the teriyaki
Mix allWhisk the soy sauce, mirin, brown sugar, ginger and garlic together in a small bowl.
In the bowlWhisk sauce →
Sear the chicken
SearHeat the vegetable oil in a large frying pan over medium-high heat and cook the chicken thighs for 5 minutes each side until golden and cooked through.
Into the panSear chicken →
10 min
Glaze
GlazePour the teriyaki sauce over the chicken and simmer for 3 minutes, turning to coat, until sticky and glossy. Remove and slice.
Char the greens
CharWipe the pan, add the sesame oil over high heat and char the broccoli and bok choy for 4 minutes until bright and slightly blistered.
Into the panChar greens →
4 min · high
Build the bowls
On topSpoon rice into bowls, top with sliced chicken and greens, drizzle over any pan sauce and finish with sesame seeds and spring onion.
In the bowlAssemble →
Cook's noteDon't crowd the pan when charring the greens or they'll steam instead of catching colour. A drizzle of sesame oil over the chicken and greens at the end brings it all together.
Estimated per serve
668 kcal · 34 g protein · 77 g carbs · 23 g fatestimates, within ~10%
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