Itsu’s Chicken Teriyaki Rice Bowl

20 mins
Serves 5
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Directions

  1. 1Coat the chicken thighs in 1 tbsp soy sauce, rapeseed oil and a pinch of salt. Stir to combine and set aside whilst you preheat your oven to 185°C.
  2. 2Coat the chicken thighs in 1 tbsp soy sauce, rapeseed oil and a pinch of salt. Stir to combine and set aside whilst you preheat your oven to 185°C.
  3. 3Coat the chicken thighs in 1 tbsp soy sauce, rapeseed oil and a pinch of salt. Stir to combine and set aside whilst you preheat your oven to 185°C.
  4. 4Heat a griddle pan over high heat and preheat until smoking hot. Sear your chicken thighs for 3 minutes on each side and place on a baking sheet. Pop in the oven for 10-15 minutes or until fully cooked.
  5. 5Heat a griddle pan over high heat and preheat until smoking hot. Sear your chicken thighs for 3 minutes on each side and place on a baking sheet. Pop in the oven for 10-15 minutes or until fully cooked.
  6. 6Heat a griddle pan over high heat and preheat until smoking hot. Sear your chicken thighs for 3 minutes on each side and place on a baking sheet. Pop in the oven for 10-15 minutes or until fully cooked.
  7. 7Rinse/wash your rice and add it to a large saucepan, add stock and set your timer according to packet instructions.
  8. 8Rinse/wash your rice and add it to a large saucepan, add stock and set your timer according to packet instructions.
  9. 9Rinse/wash your rice and add it to a large saucepan, add stock and set your timer according to packet instructions.
  10. 10Meanwhile, add peas, pepper, and edamame beans to the same pan. Cook for around 5-7 minutes and season generously with salt and pepper.
  11. 11Meanwhile, add peas, pepper, and edamame beans to the same pan. Cook for around 5-7 minutes and season generously with salt and pepper.
  12. 12Meanwhile, add peas, pepper, and edamame beans to the same pan. Cook for around 5-7 minutes and season generously with salt and pepper.
  13. 13To make the sauce, add 4 tbsp soy sauce, 1 tbsp honey, and 300ml water into a saucepan. Add the cornflour slurry and heat until thickened.
  14. 14To make the sauce, add 4 tbsp soy sauce, 1 tbsp honey, and 300ml water into a saucepan. Add the cornflour slurry and heat until thickened.
  15. 15To make the sauce, add 4 tbsp soy sauce, 1 tbsp honey, and 300ml water into a saucepan. Add the cornflour slurry and heat until thickened.
  16. 16Serve up all of the elements into containers and freeze half of the portions.
  17. 17Serve up all of the elements into containers and freeze half of the portions.
  18. 18Serve up all of the elements into containers and freeze half of the portions.

Ingredients

  • 1 kg boneless skinless chicken thighs
  • 1 kg boneless skinless chicken thighs
  • 1 kg boneless skinless chicken thighs
  • 200 g brown rice
  • 200 g brown rice
  • 200 g brown rice
  • 300 g peas
  • 300 g peas
  • 300 g peas
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 300 g edamame beans
  • 300 g edamame beans
  • 300 g edamame beans
  • 50 g spring onion
  • 50 g spring onion
  • 50 g spring onion
  • 4 tbsp soy sauce
  • 4 tbsp soy sauce
  • 4 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 bunch fresh coriander
  • 1 bunch fresh coriander
  • 1 bunch fresh coriander
  • 0.35 birdseye chillies
  • 0.35 birdseye chillies
  • 0.35 birdseye chillies
  • 1 tbsp rapeseed oil
  • 1 tbsp rapeseed oil
  • 1 tbsp rapeseed oil
  • 600 ml chicken stock
  • 600 ml chicken stock
  • 600 ml chicken stock
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 chilli flakes
  • 0 chilli flakes
  • 0 chilli flakes
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 2 tbsp cornflour
  • 2 tbsp cornflour
  • 2 tbsp cornflour
  • 300 ml water
  • 300 ml water
  • 300 ml water

Equipment

griddle panbaking sheetlarge saucepanlarge bowl