Chicken Teriyaki-Style Rice Bowl with Broccoli
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Thigh is here because it takes a glaze better than breast and does not dry out in the minute the sauce needs to reduce. Breast at the same weight is within a few calories and adds about 5 g of protein.
The pan should be nearly dry when you stop. A puddle of sauce means the sugar has not caramelised and the chicken will taste of soy rather than teriyaki.

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