Teriyaki Chicken Rice Bowls

Ingredients

• 600 gboneless skinless chicken thighs, cut in pieces
• 200 gdry long-grain white or basmati rice, dry
• 400 gbroccoli florets, florets
• 2medium carrots, sliced
• 2½ tbsplow-sodium soy sauce
• 1½ tbsphoney
• 1 tbsprice vinegar
• 1¼ tbspfresh ginger, grated, grated
• 2cloves garlic, grated
• 3 tspcornstarch
• 2 tspcanola or avocado oil
• 1¼ tspsesame seeds
• 1green onion, sliced

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Whisk the soy sauce, honey, rice vinegar, ginger, garlic, cornstarch and 80 ml (1/3 cup) of water in a jug until no lumps of cornstarch remain.

3. Heat the oil in a large skillet or wok over medium-high heat until shimmering.

4. Add the chicken pieces in a single layer and cook, turning once, until browned and cooked through to 74°C (165°F), about 7 minutes.

   7 min timer

5. Add the broccoli, carrots and 2 tbsp of water, cover with a lid and steam over medium-high heat until the broccoli is bright green and tender-crisp, about 3 minutes.

   3 min timer

6. Stir the sauce again, pour it into the pan and stir constantly until it bubbles and turns thick and glossy, about 1 minute.

   1 min timer

7. Serve over the rice and sprinkle with sesame seeds and sliced green onion.

Storing and reheating

Keeps 4 days in the fridge.