Chicken Teriyaki with Rice and Tenderstem
Makes 1 serving

INGREDIENTS
160 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
20 g Soy sauce
1 tsp, about 7 g Honey (Bottled teriyaki sauce is about a third sugar. One teaspoon of honey does the same job for the pan.)
A tablespoon Rice vinegar
A thumb, grated Fresh ginger
1 clove, about 3 g Garlic
3 g Cornflour
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
120 g Tenderstem broccoli
1 tsp (3 g) Sesame seeds
4 g Rapeseed oil

METHOD
1. Mix the soy, honey, vinegar, ginger, garlic, cornflour and three tablespoons of water in a cup.
2. Fry the thigh pieces in the oil over a medium-high heat for six minutes, turning, until browned all over and cooked through.
3. Pour the sauce into the pan and let it bubble for a minute until it thickens and coats the chicken. Turn the pieces so they are glossy.
4. Steam the tenderstem for four minutes and serve everything over the rice with the sesame seeds.

Contains gluten cereals, soya and sesame.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
Mirin is the traditional sweetener and is 40% sugar. Honey and rice vinegar get the same sweet-sharp balance from things most kitchens have.
Twenty grams of soy is close to 3 g of salt, which is the whole seasoning of the plate. Add none elsewhere.

Full recipe: https://www.getfuel8.com/recipes/chicken-teriyaki-rice-tenderstem
