Teriyaki chicken with rice and broccoli
Juicy chicken thighs in a glossy, sweet and salty teriyaki sauce of soy, honey and ginger, with rice, broccoli and sesame seeds. Salmon works just as well.
- 28 minTime
- 25 minHands-on
- 4Portions
- ≈ 39 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 600 gChicken thigh fillet
- 1 tbspRapeseed oil
- 3 ½ tbspSoy sauce
- ≈ 3 ½ tbspWater
- 2 tbspHoney
- 1 tbspGinger, grated
- 1 cloveGarlic
- 1 tspCornflour
- 1 tbspSesame seeds
- 2Spring onions
On the side
- 3 dlRice
- 1Broccoli
Method
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Stir together the soy sauce, water, honey, grated ginger, crushed garlic and cornflour to make the teriyaki sauce.
- Cut the chicken into bite-sized pieces and fry in the oil in a large frying pan over a medium-high heat for 6–8 minutes, until browned and cooked through.
- Cut the broccoli into florets and cook them in lightly salted water for 3–4 minutes. Drain.
- Pour the sauce over the chicken and let it bubble, stirring, for 2–3 minutes, until thickened and glossy.
- Thinly slice the spring onions. Serve the chicken with the rice and broccoli, sprinkled with sesame seeds and spring onion.
The cost is estimated from Swedish grocery prices.
