CHICKEN TERIYAKI BOWL
A quick satisfying meal that comes together from a handful of ingredients in about 15 minutes.
- 1 small head broccoli (cut into florets) - 1 small carrot (peeled and sliced) - 450 grams skin-on boneless chicken thighs (cut into bite-sized pieces) - 1/4 cup sake - 2 tablespoons soy sauce - 2 tablespoons sugar - 2 servings cooked rice - 1 teaspoon black sesame seeds
Boil the carrots until tender, add the broccoli and bring the water back up to a boil. Drain and set aside.
Add chicken to a non-stick pan and fry skin-side until the chicken is cooked 2/3 of the way through.
Flip the chicken over and cook it through.
Remove the chicken from the pan and wipe out all of the oil.
Add the sake, soy sauce and sugar and boil until the teriyaki sauce is thick and syrupy.
Return the chicken to the pan and glaze.
Serve chicken on a bowl of rice with the veggies. Drizzle any remaining teriyaki sauce on the chicken and veggies.