Name: Honey teriyaki chicken rice bowl
Prep time: 5 min
Cook time: 15 min
Yield: 1
Cuisine: Japanese-style
Ingredients: 230 g boneless chicken breast, 2.5 cm pieces (230 g chicken boneless); 4 tsp soy sauce (20 g soy sauce); 1 2/3 level tsp (12 g) honey (12 g honey); 1 large clove, crushed (4 g garlic); 1 tsp grated (4 g ginger); 1 level tsp, mixed with 3 tbsp water on the day (3 g cornflour); 1 level tsp (4.5 g cooking oil); 4 level tbsp (45 g) raw sella rice (45 g rice sella); 1 pinch (0.3 g chili flakes); 1 pinch, for the rice water (1 g salt)

Method

Saturday night: put the chicken pieces in a flat bag with the soy sauce, honey, garlic and ginger; squeeze the air out, label and freeze.
Wednesday night: move the bag to the fridge.
Thursday, FIRST: a pot of salted water on high with the lid on (hands-free until it boils).
Water boiling: add the rice, 12 min until just soft; slice the cucumber pickle meanwhile.
With 7 min of rice left: pan on high with the oil; lift the chicken out of the marinade (keep the marinade) and sear 3 min without moving, turn, 2 min.
Pour in the marinade and the cornflour water; bubble 2 min, turning, until thick, glossy and the chicken is white right through.
Drain the rice, top with the chicken and every drop of glaze, a pinch of chilli flakes and the pickle.

Freeze & reheat

Freeze: Raw chicken in its marinade, flat bag. Label: 'THU - DINNER - Teriyaki chicken 230 g (RAW) - sear & glaze 8 min, rice fresh - made Sat __/__'
Thaw & reheat: Fridge Wednesday night; cook fully from fridge-cold. Rice is boiled fresh on the day.
Keeps: Raw marinated: freezer 2 months; after thawing cook within 24 h

Why it tastes good: Sear the chicken dry before the marinade goes in, then let the sauce bubble down: honey caramelises into a real glaze instead of a thin soy puddle.

Honey teriyaki chicken rice bowl

Ingredients

Method

Freeze & reheat

Nutrition, per portion