Julia’s Teriyaki Chicken Rice Bowls
Food
Julia’s easy mid-week dinner; teriyaki chicken rice bowls!
I talk a lot about ‘weeknight meals’, but as a busy mum of two young boys, what’s for dinner is always front of mind and so I love to share the recipes that are quick and satisfying for those nights when time is limited.
Even though my work revolves around cooking and testing recipes, often all day long, I too feel that midweek dinner time pressure too. The criteria for me is simple, nourishing and something that my kids will eat! On high rotation are rice bowls which can be mixed and matched with different proteins and vegetables. It’s a totally flexible and adaptable recipe.
Today it’s a quick teriyaki chicken and a winter slaw. Teriyaki sauce, while available on supermarket shelves, is really so simple to make. Usually glazed onto the chicken with a brush, at home, I simply pour it into the pan and turn the chicken a few times to coat it. It also is great with fish and you could pan fry a piece of fish in the exact same way, adding the sauce at the end to thicken and coat before serving.
If you don’t want to make the winter slaw, some steamed grean beans or broccolini would be perfect here too, or in the warmer months, cucumber and some mixed salad leaves. I keep the dressing very simple, just some light extra virgin olive oil and vinegar, since the teriyaki sauce is quite rich and full of flavour.
Chicken thighs are best for this recipe, as they don’t dry out as easily as chicken breast.
Simply mix the slaw ingredients together for the perfect accompaniment!
A dish with plenty of colour promises not only a delicious feed but a nutritious one too.
Julia says, ‘I love to share the recipes that are quick and satisfying for those nights when time is limited’.
Bon appetit!
Teriyaki Chicken Rice Bowls
(Serves 4)
750 g skin on, boneless, chicken thighs
Salt and pepper, to taste
1 tbsp light extra virgin olive oil
60ml soy sauce
60ml mirin
60ml sake
1 tbsp caster sugar
Steamed shortgrain rice, such as koshihikari, to serve
Pickled ginger, to serve
Toasted white and black sesame seeds
Winter slaw:
300g red cabbage, shaved
1 carrot, julienned
4 radishes, thinly sliced into rounds
Handful of mixed salad leaves, to serve
2 tbsp light extra virgin olive oil
1 tbsp rice vinegar
Method:
Season the chicken with salt and pepper and set aside. Heat a large frying pan over a medium-high heat with the oil and pan fry the chicken, skin side down for 4-5 minutes, or until the skin is golden. Turn the chicken over and cook for a further 3-4 minutes.
Meanwhile, whisk together the soy, mirin, sake and sugar and in the final minute of cooking, pour over the chicken, allowing it to reduce and thicken. Turn the chicken over a few times in the sauce to help coat the chicken on both sides. Allow to rest for 2-3 minutes.
For the slaw, combine all of the ingredients together in a medium bowl and season to taste.
Slice the chicken and serve in bowls with steamed rice, the slaw, pickled ginger and a sprinkling of toasted sesame seeds.
What else I’m cooking: I’ve been getting right into soups with the change of seasons – particularly ones with lentils. I simply fry off vegetables like carrots, onion and celery in extra virgin olive oil. Add some fresh bay leaves then pour in stock and add the lentils. Once cooked I’ll stir in some spinach and top with new season extra virgin olive oil.
What else I’m eating: The salad sandwich from Loafer in North Fitzroy. Honestly, one of the best!
