Teriyaki Chicken and Broccoli Rice Bowl

Ingredients:

  • Chicken breasts (cut into bite-sized pieces): 500 g

  • Broccoli florets: 200 g

  • Jasmine rice: 200 g

  • Olive oil: 2 tbsp

  • Green onions (chopped): For garnish

  • Sesame seeds: For garnish

  • Soy sauce: 100 ml

  • Mirin: 60 ml

  • Sake: 60 ml

  • Brown sugar: 2 tbsp

  • Garlic (minced): 2 cloves

  • Fresh ginger (grated): 1 tbsp

  • Cornstarch: 1 tbsp

  • Water: 2 tbsp

Steps:

  1. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 400 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 10 minutes.

  2. Blanch the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes, until bright green and tender-crisp. Drain and set aside.

  3. Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. In a separate small bowl, mix the cornstarch and water to make a slurry.

  4. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

  5. Make the Teriyaki Sauce: In the same skillet, add the soy sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.

  6. Combine Chicken with Sauce: Return the chicken to the skillet and toss to coat with the teriyaki sauce. Cook for another 2-3 minutes until the chicken is well-coated and heated through.

  7. Assemble the Bowl: Divide the cooked jasmine rice among bowls. Top with the teriyaki chicken and arrange the broccoli florets around the chicken.

  8. Garnish and Serve: Garnish with chopped green onions and sesame seeds. Serve immediately.