One-Pan Teriyaki Chicken Vegetable Rice Bowl
, Serves 2
Marinated chicken thighs and crisp-tender vegetables tossed with jasmine rice in one big skillet.
| 350 g boneless, skinless chicken thighs, cut into 2 cm pieces | Marinate chicken, 10 min | Brown 165°F / 74°C inside, 6-8 min | Toss with rice, seeds & chicken, 1-2 min | |
| 1 tablespoon soy sauce | ||||
| 1 tablespoon mirin | ||||
| 1 tablespoon oyster sauce | ||||
| 1/4 teaspoon freshly ground black pepper | ||||
| 1 tablespoon neutral oil (plus more as needed) | ||||
| 1/2 small onion, thinly sliced | Stir-fry onion, mushrooms, carrot 3 min | Add broccoli & zucchini, 3-4 min | Add sprouts, sesame oil, salt & pepper | |
| 100 g mushrooms, sliced or in small clusters | ||||
| 1/2 medium carrot, cut into thin matchsticks | ||||
| 90 g small broccoli florets | ||||
| 1/2 small zucchini, thinly sliced into half-moons | ||||
| 25 g bean sprouts, rinsed and drained | ||||
| 2 teaspoons toasted sesame oil | ||||
| Salt and black pepper, to taste | ||||
| 300 g cooked jasmine rice, clumps broken up | ||||
| 1 teaspoon black sesame seeds |
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