Teriyaki Chicken Bowl with Rice and Broccoli

1. 1 Chicken thighspack 900 g ≈ $3.81 180 g
2. 2 Teriyaki sauce 35 ml
3. 3 Basmati ricepack 500 g ≈ $3.50 70 g
4. 4 Fresh broccolipack 400 g ≈ $2.00 120 g
5. 5 Carrots≈ $1.50 per kg 60 g
6. 6 Green onionspack 50 g ≈ $1.30 10 g
7. 7 Sesame seeds 5 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 140 ml water, add 1 g salt, and cook covered for 12–15 minutes until tender and the water is absorbed.

2. Cut the chicken¹ into pieces, toss with the teriyaki sauce, and let sit for 5 minutes.

3. Separate the broccoli into florets and cut the carrot⁵ into thin matchsticks. Boil the vegetables for 3–4 minutes until bright and lightly crisp.

4. Heat the oil in a skillet and fry the chicken¹ for 7–9 minutes, stirring, until browned and the juices run clear.

5. Spoon the rice into a bowl as the base, then arrange the chicken¹, broccoli, and carrot⁵ alongside in sections.

6. Drizzle with the remaining sauce from the skillet and sprinkle with green⁶ onion and sesame seeds.