One pot teriyaki chicken rice (that your kids will love)

One pot, chicken, rice. What more do I need to say to convince you this is a good idea? You know those recipes where the result is more than the sum of its parts…this is that.

INGREDIENTS

TERIYAKI SAUCE

¼ cup soy sauce

¼ cup mirin

¼ cup sake

1 tbsp raw sugar

RICE POT

500g chicken thigh fillets, diced

1 tbsp olive oil

1 brown onion, finely diced

1 carrot, finely diced

3 garlic cloves, crushed

1 tbsp fresh ginger, grated

1 cup brown basmati rice

2 cups chicken stock or bone concentrate

1 tbsp white miso

1 cup broccoli, chopped small

1 cup frozen edamame or peas (optional)

Salt + pepper

TO SERVE

spring onion, sliced

sesame seeds

lime wedges and/or rice vinegar (just a dash)

drizzle of sesame oil

Chilli crisp or fermented chilli sauce

METHOD

In a small bowl or jug, combine soy sauce, mirin, sake and sugar. Whisk until sugar dissolves.

Heat olive oil in a large heavy-based pot or deep sauté pan with a lid.

Add onion & carrot and cook for 6–8 mins until softened and starting to caramelise.

Add garlic, ginger and the whites of the spring onion and cook for 1 minute until fragrant.

Add chicken and cook until properly browned and caramelised in places - don’t rush this step.

Stir through brown basmati rice and cook for 1–2 mins to lightly toast.

Whisk miso into a splash of warm stock and stir, then add to the pan along with remaining stock and teriyaki sauce mixture.

Bring to a gentle simmer, cover with lid and cook on low for 40 minutes untouched.

Remove lid, quickly scatter over broccoli and edamame, then cover again and cook for another 5–10 minutes until rice is tender and vegetables are cooked.

Rest off the heat with lid on for 10 minutes.

Fluff gently with a fork and finish with spring onion greens, sesame seeds, a drizzle of sesame oil and a squeeze of lime.

Buon appetito 🍋

Notes: Check the rice at the 30-35 minute mark - if the stock has mostly absorbed and the rice is soft, then take off the heat and allow to sit for 10. Brown basmati takes a bit longer to cook than white rice, so don’t panic!

If you want a thicker consistency, add a dusting of flour to the chicken when frying it off.