Teriyaki Chicken Rice Mountain

Name: Teriyaki Chicken Rice Mountain
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: North American
Ingredients: 300 g dry long-grain white or basmati rice; 650 g boneless skinless chicken thighs; 120 g reduced-sodium teriyaki sauce; 200 g broccoli florets; 2 tbsp canola or avocado oil; 3 tbsp mayonnaise; 1¾ tsp sriracha; 1¼ tsp sesame seeds; 1 green onion

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For hard gainers and heavy bulking phases: this is a calorie-maximum meal, not an everyday plate. A mound of white rice under 650 grams of glazed teriyaki chicken thighs, with broccoli and a Japanese-mayo drizzle.

2604calories

164 gprotein
276 gcarbs
89 gfat
10 gfibre

per serving

Prep: 10 min
Cook: 25 min
Serves: 1
Cost: $11.97/serving

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Servings

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Method

Rinse the rice and cook it in 600 ml (2 1/2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.
Cut the chicken into bite-sized pieces. Mix the mayo with the sriracha.
Heat the oil in a large skillet over medium-high heat and cook the chicken for about 7 minutes, turning, until browned and 74°C (165°F) inside.
Pour in the teriyaki and simmer for 2 minutes, stirring, until thick and glossy.
Steam the broccoli over boiling water on high heat, covered, for 4 minutes.
Pile the rice high, top with the chicken and sauce and the broccoli, drizzle with the spicy mayo and finish with sesame and green onion.