Teriyaki Chicken with Broccoli and Sesame Rice

Juicy chicken strips in a sticky-sweet teriyaki sauce with crisp broccoli and whole grain rice. The components can be prepared in advance, keep for several days in the fridge, and taste good reheated or cold.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 800 g Chicken breast fillet
• 400 g Whole grain rice
• 500 g Broccoli
• 2 pc Carrots
• 2 pc Spring onions
• 2 pc Garlic cloves
• 20 g Ginger
• 6 tbsp Soy sauce
• 3 tbsp Honey
• 2 tbsp Rice vinegar
• 150 ml Water
• 1 tsp Cornstarch
• 2 tbsp Neutral cooking oil
• 1 tbsp Sesame oil
• 2 tbsp Sesame seeds

Method

1. Rinse the whole grain rice thoroughly in a sieve and bring to a boil with 800 ml water and a pinch of salt. Cover and simmer over low heat for about 35 minutes, then let it steam off.
2. Cut the chicken breast fillet into bite-sized strips. Finely grate the ginger and garlic, cut the spring onions into fine rings, and shave the carrots into thin slices.
3. Stir together the soy sauce, honey, rice vinegar and 150 ml water in a small bowl. Smooth the cornstarch with a little cold water and stir it in.
4. Heat the cooking oil in a large pan and fry the chicken strips all over for 6 to 8 minutes until golden brown. Remove from the pan.
5. Fry the ginger, garlic and carrot slices in the pan for 2 minutes. Add the broccoli florets and fry for 2 minutes, adding a tablespoon of water and covering the pan until the vegetables are tender-crisp.
6. Return the chicken to the pan, pour in the teriyaki sauce and let it reduce for 2 to 3 minutes while stirring, until it glistens and coats the meat. Finish with sesame oil.
7. Divide the rice among four boxes, arrange the chicken with vegetables alongside, and sprinkle with spring onions and sesame. Let cool completely before storing and keep refrigerated for up to four days.