Teriyaki Chicken Rice Bowls

Ingredients

• 1300 grams Long-grain white rice(300g)
• 2200 grams Broccoli florets(200g)
• 3100 grams English cucumber(100g)
• 415 ml Sesame oil(13g)
• 5450 ml Water(450g)
• 62 grams Salt(2g)
• 7600 grams Boneless skinless chicken thighs(600g)
• 860 ml Soy sauce(60g)
• 945 ml Mirin(45g)
• 1040 grams Brown sugar(40g)
• 1110 grams Fresh ginger(10g)
• 1210 grams Fresh garlic(10g)
• 1310 grams cornstarch + 15 ml water Cornstarch slurry(10g)
• 145 grams Toasted sesame seeds(5g)
• 1510 grams Green onions(10g)
• 1610 ml Sriracha(10g)

Instructions

1. 1Cook Rice: Combine the white rice, water, and a pinch of salt in a pot, bring to a boil, then cover and simmer on low for 15-18 minutes until fluffy.
2. 2Steam Broccoli: While rice is cooking, steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.
3. 3Sear Chicken: Heat sesame oil in a large skillet over medium-high heat and sear the chicken pieces for 6-8 minutes until golden and fully cooked.
4. 4Prepare Sauce: In a small bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, and minced garlic.
5. 5Glaze Protein: Pour the sauce into the skillet with the chicken, bring to a simmer, and stir in the cornstarch slurry until the sauce is thick and glossy.
6. 6Assemble Bowls: Divide the cooked rice into bowls and arrange the teriyaki chicken, steamed broccoli, and sliced cucumbers on top.
7. 7Garnish: Sprinkle with toasted sesame seeds and sliced green onions before serving.