Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Teriyaki sauce
- 100 ml soy sauce
- 60 ml mirin
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cornflour mixed with 2 tablespoons water
Chicken
- 800 g chicken thigh fillets, cut into 3 cm pieces
- 2 tbsp vegetable oil
- salt
- pepper
Rice and greens
- 300 g jasmine rice
- 450 ml water
- 300 g bok choy, halved lengthwise
- 200 g broccolini, trimmed
- 2 tbsp sesame oil
- 1 tsp salt
- sesame seeds
- spring onion
Method
Make the teriyaki sauce
Combine soy sauce, mirin, honey, garlic and ginger in a small saucepan over medium heat.
Bring to a gentle simmer and cook for 3 minutes until fragrant.
Stir the cornflour slurry and add it to the pan, stirring constantly.
Continue simmering for 2–3 minutes until the sauce thickens and coats the back of a spoon. Set aside.
Cook the rice
Rinse jasmine rice under cold water until the water runs clear.
Add rice and 450 ml water to a rice cooker and cook on standard setting, or bring to the boil in a saucepan, then reduce heat to low, cover and simmer for 12–15 minutes until tender and water is absorbed. Keep warm.
Cook the chicken
Heat 2 tablespoons vegetable oil in a large frying pan over high heat until shimmering.
Season chicken pieces with salt and pepper, then add to the pan in a single layer.
Cook for 6–7 minutes, stirring occasionally, until golden and cooked through (internal temperature 75°C).
Pour the prepared teriyaki sauce over the chicken and toss gently to coat. Simmer for 2 minutes until the sauce clings to each piece. Remove from heat.
Steam the greens
While the chicken finishes, bring water to the boil in a pot with a steamer basket.
Place bok choy and broccolini in the steamer basket, sprinkle with salt, cover and steam for 4–5 minutes until tender-crisp and bright green.
Transfer to a bowl and drizzle with sesame oil.
Assemble and serve
Divide cooked rice among four bowls.
Top each bowl with teriyaki chicken and steamed greens.
Drizzle any remaining sauce from the pan over the top.
Garnish with sesame seeds and sliced spring onion. Serve immediately.
