Name: One-pot Japanese teriyaki chicken
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 1
Cuisine: asian
Ingredients: 500g chicken thigh fillets, trimmed, cut into 3cm pieces; 62.50 ml teriyaki marinade; 18.20 gm peanut oil; 300.00 gm jasmine rice, rinsed, drained; 2 long red chillies, halved, deseeded, thinly sliced; 1 carrot, grated; 1 bunch baby bok choy, trimmed, roughly chopped

One-pot Japanese teriyaki chicken

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Prep Time:
12 minutes

Cook Time:
25 minutes

Total Time:
37 minutes

Succulent teriyaki chicken thighs with bok choy and rice, Japanese-inspired perfection.

Ingredients:

500g chicken thigh fillets, trimmed, cut into 3cm pieces
62.50 ml teriyaki marinade
18.20 gm peanut oil
300.00 gm jasmine rice, rinsed, drained
2 long red chillies, halved, deseeded, thinly sliced
1 carrot, grated
1 bunch baby bok choy, trimmed, roughly chopped

Instructions:

Place the chicken in a glass or ceramic dish and coat it with the marinade. Cover and refrigerate for 30 minutes if possible.
In a large nonstick saucepan over medium-high heat, heat oil. Remove chicken from marinade and cook for 2 to 3 minutes until sealed; then transfer to a bowl.
Transfer rice to a pan, pour in reserved marinade and 2 1/2 cups of cold water. Bring to a boil, then lower heat. Arrange chicken and chili over rice. Cover and cook for 12 to 15 minutes until chicken is fully cooked. Add carrot and bok choy, cook for 2 more minutes until bok choy wilts. Serve hot.

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