Chicken Teriyaki-Style Rice Bowl with Broccoli

Make chicken teriyaki-style rice bowl with broccoli, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 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.)
150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Broccoli
4 tsp (20 g) Tamari
1 tsp (7 g) Honey (One teaspoon makes a glaze. Shop teriyaki sauce runs to about a tablespoon of sugar per serving.)
A thumb, grated Fresh ginger
1 clove, about 3 g Garlic
A splash Rice vinegar
5 g Rapeseed oil
5 g Sesame seeds
Ingredient notes on the recipe page.

METHOD
1. Cut the thighs into 3 cm pieces. Mix the tamari, honey, ginger, garlic and vinegar in a cup.
2. Fry the chicken in the oil over a high heat for six minutes without moving it much, until the pieces have browned edges and the thickest one is no longer pink inside.
3. Pour in the sauce and let it bubble for a minute until it clings to the chicken and the pan is nearly dry.
4. Meanwhile steam the broccoli for four minutes. Rice in the bowl, chicken and glaze over, broccoli beside, sesame seeds on top.

Contains soya and sesame.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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