Loaded Teriyaki Chicken Rice Bowls

Name: Loaded Teriyaki Chicken Rice Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 0.25 head Red Cabbage, thinly sliced; 2 tsp Cornflour; 6 tbsp Honey; 2 Garlic Cloves, crushed; 1 tbsp Olive Oil; 640g Chicken Thighs; 2 Spring Onions, finely sliced; 2 pouches Long Grain Cooked Rice; 100ml Soy Sauce; 1 small head of Broccoli, florets only; 90g Podded Edamame Beans; 1 tbsp Sesame Seeds; 2 tsp Rice Vinegar; Maldon Salt, to taste

by Dished by Kate

Poultry

4.4

10m prep time

35m total time

Easy level

14 ingredients

Loaded Teriyaki Chicken Rice Bowls recipe by Dished by Kate

Chicken teriyaki is a classic for a good reason. Sticky, sweet, super savoury sauce and juicy chicken are a perfect pair and it’s a lot easier to make than you’d think. The teriyaki sauce uses cupboard staples, comes together in minutes, and is SO glossy and loaded with flavour. Pile up your bowls with crunchy, colourful veggies to make a super easy weeknight meal the whole family can enjoy.

Method

Based on 4 servings, adjust as needed.

Step 1

If cooking your rice from scratch, add your rice to a pot you have a lid for, then add a pinch of salt and double the amount of water (based on your rice). Set it over medium-high heat and when you see foamy bubbles on top, pop the lid on. Turn the heat right down and let it cook for 12 minutes. After this, remove the pot from the heat but keep the lid on until you’re ready to serve.

Step 2

While the rice cooks, add the soy sauce, honey, rice vinegar and crushed garlic to a small bowl. Use a fork to mix to combine. In a mug or another small bowl, mix the cornflour with ¼ cup of water (for 4 portions), then add that to the other bowl and mix well to combine. Set aside.

Step 3

Place the broccoli florets in a steamer basket over a pot of boiling water, then pop the lid on and steam for 5 minutes. Remove the steamer basket from the heat and set the broccoli aside.

Step 4

Set a large frying pan over medium-high heat, and add the oil. Once hot, add the chicken and spread it out onto one layer (if possible). Leave the chicken to cook until golden and charred on one side (5 minutes), then turn the pieces over and cook for another 5 minutes on the other side.

Step 5

Give the sauce a little stir (just to make sure the cornflour hasn’t settled), then pour it straight into your pan with the chicken. Toss the sauce to coat the chicken pieces well, then stir for another couple of minutes, as the sauce bubbles up and becomes thick and glossy. At this point, remove the pan from the heat.

Step 6

If using microwave rice, heat as per the instructions on the packet.

Step 7

Divide your rice between bowls, then top with the steamed broccoli, sliced red cabbage and edamame beans. Spoon over the chicken and sauce, then finish with the sesame seeds.

Ingredients
Based on 4 servings

0.25 head Red Cabbage, thinly sliced 1 x Sainsbury's Red Cabbage Each
2 tsp Cornflour 1 x Sainsbury's Cornflour 500g
6 tbsp Honey 1 x Stamford Street Co. Clear Honey 340g
2 Garlic Cloves, crushed 1 x Sainsbury's Garlic
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
640g Chicken Thighs 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
2 pouches Long Grain Cooked Rice 2 x Ben's Original Classic Long Grain Microwave Rice 220g
100ml Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
1 small head of Broccoli, florets only 1 x Sainsbury's Loose Broccoli
90g Podded Edamame Beans 1 x Sainsbury's Edamame Beans 175g
1 tbsp Sesame Seeds 1 x Sainsbury's Sesame Seeds 50g
2 tsp Rice Vinegar 1 x Sainsbury's Rice Vinegar, Inspired to Cook 150ml
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g