The finished recipe. Chicken Teriyaki-Style Rice Bowl with BroccoliIngredients 1 to 6. 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 gingerIngredients 7 to 10. 1 clove, about 3 g Garlic. A splash Rice vinegar. 5 g Rapeseed oil. 5 g Sesame seedsStep 1. Cut the thighs into 3 cm pieces. Mix the tamari, honey, ginger, garlic and vinegar in a cup.Step 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.Step 3. Pour in the sauce and let it bubble for a minute until it clings to the chicken and the pan is nearly dry.Step 4. Meanwhile steam the broccoli for four minutes. Rice in the bowl, chicken and glaze over, broccoli beside, sesame seeds on top.
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