7 Spice Teriyaki Chicken Rice Bowls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 chicken breasts
- 1/3 cup soy sauce
- 1/3 cup sugar
- 2 tablespoons mirin
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon Japanese 7 spice
- 2 cups brown rice
- 1 carrot, thinly shaved
- 4 spring onions, thinly shaved
- 1 cup edamame beans
- sesame seeds for garnish
- 4 teaspoons rice vinegar
Method
- STEP 1Rinse the chicken in water and pat dry with paper towels. Season the chicken lightly with kosher salt and set aside.
- STEP 2Add the soy sauce, sugar and miring to a small sauce pan. Mix the cornstarch in the water and add to the sauce pan. Bring the mixture to a boil, then reduce to simmer. Add the rice vinegar and Japanese 7 spice and cook for 5-10 minutes or until the sauce thickens, stirring occasionally.
- STEP 3Spray a grill pan with cooking spray and bring to medium high heat. Add the chicken but don't crowd the pan. Cook the chicken for 5-7 minutes on each side. Baste each side of the chicken with the 7 spice teriyaki sauce and cook for an additional 2 minutes each side. Remove from the pan, lightly tent with foil and rest for 3-5 minutes.
- STEP 4To prepare the bowls, spoon rice into the bottom of the bowl then layer with shredded carrot, shredded green onion and edamame. Slice or chop the chicken and place on top then drizzle with the 7 spice teriyaki sauce. Garnish with sesame seeds.
