Equipment
* optional
Ingredients
Jasmine Rice
- 300 g jasmine rice, dry
- 450 ml water
- 3 g salt
Teriyaki Sauce Base
- 80 ml soy sauce
- 60 ml mirin
- 30 ml sake
- 30 g brown sugar
- 10 g ginger, fresh, grated
- 2 garlic, minced
- 5 g cornstarch
Chicken & Vegetables
- 600 g chicken thighs, boneless, skinless, cut into 3cm pieces
- 400 g broccoli, florets only
- 15 ml neutral oil
- 5 g sesame seeds, toasted
- 2 green onion, thinly sliced
Nutrition (per serving)
Method
Rinse the jasmine rice under cold water until the water runs clear. Combine with water and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered.
While rice cooks, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic in a small bowl until the sugar dissolves.
Heat neutral oil in a large skillet over medium-high heat. Add chicken pieces in a single layer. Sear without moving for 3-4 minutes until golden brown, then flip and cook for another 2 minutes.
Pour the prepared sauce mixture over the chicken. Reduce heat to medium and simmer for 4-5 minutes, turning the chicken to coat. If a thicker sauce is desired, stir in the cornstarch slurry now. Ensure chicken reaches an internal temperature of 74°C/165°F.
While chicken simmers, steam the broccoli florets in a steamer basket or microwave with a tablespoon of water for 3-4 minutes until bright green and tender-crisp.
Fluff the rice with a fork. Plate the rice, top with broccoli and teriyaki chicken. Pour remaining sauce from the pan over the dish. Garnish with toasted sesame seeds and sliced green onions.
Chef's Notes
- Chicken thighs are highly recommended over breasts for teriyaki as they remain juicy even when simmered in the glaze.
- Rinsing the jasmine rice is crucial; it removes excess surface starch, ensuring distinct, fluffy grains rather than a gummy block.
- For an authentic 'char' flavor without a grill, let the sauce reduce until it's almost sticky candy in the pan, but watch closely to prevent burning.
- If you want a deeper gloss to your sauce, whisk in a small knob (10g) of cold butter right at the end of cooking.
Storage
Refrigerator: 3 days — Store rice and chicken in separate airtight containers to prevent rice from getting mushy.
Freezer: 1 month — Rice freezes well; broccoli texture may degrade slightly upon thawing.
Reheating: Microwave with a splash of water to steam the rice and re-emulsify the sauce.
