10 Minute Chicken Teriyaki Bowls

Serves 2

Ingredients

2 cups cooked rice

5cm piece of ginger 

1 tbsp soy sauce

1 tbsp mirin

1 tsp rice wine vinegar

1 tsp sesame oil 

1 tsp honey 

1 tbsp olive oil

2 large chicken thighs (or 4 small)

1 head broccoli, chopped into small florets

2 spring onions, finely sliced 

2 tsp furikake seasoning

Method

1. Place the ginger, soy sauce, mirin, rice wine vinegar, sesame oil and honey in a small bowl and whisk to combine.

2. Heat olive oil in a pan over medium heat. Once hot, add chicken and cook for a few minutes on each side, or until lightly browned. Add the teriyaki sauce and cook for another 6-8 minutes, or until cooked through. Remove chicken and slice.

3. Meanwhile, boil or steam the broccoli until tender. Transfer it to the same pan used for cooking the chicken, and sauté in the leftover teriyaki sauce until well coated and slightly caramelized.

4. Divide the rice, chicken and broccoli between two bowls, garnish with sliced spring onion and furikake seasoning, then serve.