Teriyaki Chicken Rice Bowl
Chicken thighs massaged with ginger-garlic marinade, pan-fried until golden and glazed, served over rice with broccoli and a cute egg-sausage flower garnish for a complete and playful meal.
Equipment
- 1 | Kitchen scissors | for trimming
- 1 | Mixing bowl | for marinade
- 1 | Nonstick pan | for omelette and chicken
- 1 | Spatula |
- 1 | Knife | for slicing
Ingredients
- 4 | | chicken thighs |
- 2 | tbsp | soy sauce |
- 1 | tbsp | mirin or honey |
- 1 | inch | ginger | grated
- 3 | cloves | garlic | minced
- 2 | | green onions | chopped
- 2 | | large eggs |
- 2 | | sausages |
- 2 | cups | cooked rice |
- 1 | cup | broccoli florets |
- 1 | tsp | sesame seeds |
- 1 | tbsp | oil | for frying
Instructions
- Trim chicken thighs and pat dry.
- Mix soy sauce, mirin, ginger, garlic, and green onions; massage into chicken.
- Cook thin omelettes and set aside.
- Roll each omelette around a scored sausage and slice into a flower shape.
- Pan-fry chicken until golden on both sides.
- Add remaining marinade and glaze the chicken until glossy.
- Steam broccoli until tender-crisp.
- Assemble bowls with rice, sliced chicken, broccoli, egg flower, sauce, and sesame seeds.
Notes
Chicken can marinate up to 4 hours in the refrigerator.
Make the egg garnish just before serving for best texture.
Leftover chicken keeps 3 days and reheats well.
Adjust sweetness of the sauce to taste with extra mirin or honey.
Make the egg garnish just before serving for best texture.
Leftover chicken keeps 3 days and reheats well.
Adjust sweetness of the sauce to taste with extra mirin or honey.