Description
Combining tender chicken with a sweet and sticky sauce and fluffy sushi rice. This Teriyaki Chicken Donburi is a nutritious and flavoursome dish.
The default recipe serves 2
Ingredients
Scale
- 150g / 2/3 cup sushi rice (see note 1)
- 1 tbsp olive oil
- 2 medium chicken breasts (around 120g/4.5oz each), chopped into small pieces (see note 2)
- 1/2 medium red onion, sliced
- 2 tsp cornflour/cornstarch, mixed with 2 tbsp cold water
- 80g / 2.8oz broccoli florets, cut into small pieces
- 1/2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1/2 carrot, sliced julienne
- 1 spring onion/scallion, sliced thinly
- 1 tsp sesame seeds, toasted
For the Teriyaki Sauce:
- 60ml / 1/4 cup soy sauce
- 2 tsp soft brown sugar
- 1 tsp ginger paste
- 1 clove garlic, crushed or minced
- 1.5 tsp honey
- 1.5 tbsp mirin (see note 3)
Instructions
- Mix all the ingredients for the teriyaki sauce together in a bowl
- Place the sushi rice in a bowl and pour in a little cold water (see note 4). Use your fingers to swill the water around the rice well until the water turns a light milky white colour. Drain the water and then fill and drain the bowl a couple of times until the water runs clear.
- Add 200ml (100ml per portion) of cold water to a pan and add the rice. Bring to the boil and then reduce the heat to the minimum and cook for 10 minutes. Remove from the heat and place a lid on the pan and leave for a further 10 minutes.
- While the rice is cooking heat the olive oil over medium-high heat and add the chicken and red onion. Cook for around 5 minutes until the chicken is browned all over.
- Pour the teriyaki sauce over the chicken and then stir in the cornflour/cornstarch and water mixture. Cook over medium-low heat for 10 minutes.
- Steam or boil the broccoli in a small pan until tender and then drizzle over the sesame oil.
- Stir the rice vinegar into the rice and spoon into a bowl. Arrange the teriyaki chicken mixture on top with the broccoli and carrots. Sprinkle over the spring onion and sesame seeds.
Notes
- While sushi rice is the traditional option to use in donburi, you can swap this for any other kind of rice.
- Chicken breasts are leaner and reduce the calories and fat in the dish, however, you can use chicken thigh meat instead, which is more tender.
- If you don’t have any mirin you can substitute this for sake or dry sherry. You can alternatively use white wine vinegar mixed with a little sugar.
- Make sure you wash the rice thoroughly or it will be less fluffy and more sticky. For best results soak for 10-20 minutes after washing.
- Leftovers can be kept in the fridge and reheated. You may need to add a few drops of water to the rice before reheating to prevent it from drying out.
- The teriyaki chicken can be frozen for up to 3 months. The rice can be frozen but I recommend against this as it will adversely affect the texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Hob / Stove
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 650
- Fat: 11g
- Carbohydrates: 100g
- Protein: 42g
Keywords: japanese, dinner, easy, rice, chicken, sauce