Teriyaki chicken rice bowls

Updated at: Mon, 19 Feb 2024 04:47:39 GMT

Step 1

1️⃣ Mix together the ingredients for the sauce + marinade (garlic, ginger, water, soy sauce, and brown sugar); reserve 1 cup for the teriyaki sauce and pour the rest in a bowl with the chicken; stir to coat the chicken evenly, cover and marinate in the fridge for at least 30 mins (up to 1 day)

Step 2

2️⃣ Place the jasmine rice and 1+1/4 cups water in a small pot; bring to a simmer over medium high heat, then turn to low and cover and simmer for 12-15 mins until all liquid is absorbed; let stand for 5-10 mins then fluff with a fork

Step 3

3️⃣ Preheat a pan (cast iron if you have it) over medium high and add 2 tsp oil, drip excess marinade off chicken and sear 5-6 mins per side (10-12 mins total) until chicken is charred and internal temp reaches 165F; place the chicken on a plate and let rest

Step 4

4️⃣ In a separate small pot over medium heat, heat the remaining teriyaki sauce mixture for 1-2 mins until warm; mix 1 Tbsp cornstarch with 1 Tbsp water and whisk it into the sauce (this will thicken it); cook until the sauce bubbles and thickens (1-2 min) then turn off the heat and stir in the white vinegar

Step 5

5️⃣ Add the chicken (along with any juices that have dripped onto the plate) to the pot with the sauce and toss to coat

Step 6

6️⃣ Sprinkle a little salt on the broccoli and place it in a microwave safe bowl with 2 Tbsp water; cover and microwave 2-4 mins until bright green and tender

Step 7

7️⃣ Slice the chicken and serve over warm rice with broccoli and teriyaki sauce drizzled on top - enjoy!

↑Support creators by visiting their site 😊

0 liked

0 disliked