Chicken Teriyaki Rice Bowls

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, unfolded
• 1 cup uncooked long-grain white rice
• 2 cups water, divided, plus up to 2 tablespoons to loosen the glaze
• 1/4 cup Japanese low-sodium soy sauce
• 1/2 cup water, for the sauce
• 3 tablespoons plus 1 teaspoon packed brown sugar, for the sauce
• 1 tablespoon neutral oil
• 3 cups broccoli florets (about 9 ounces)
• 1 medium carrot, thinly sliced
• 2 green onions, thinly sliced
• 2 teaspoons toasted sesame seeds

Method

1. 1

   Step 1. Allow about 50 minutes, using a 2-quart lidded saucepan, a 12-inch skillet, a microwave-safe covered bowl, and an instant-read thermometer. The estimate is 20 minutes of preparation plus 35 minutes of cooking and a 5-minute rice rest, with 10 minutes of overlap. Start the rice while preparing a teriyaki-style glaze made without mirin or sake; no cornstarch is needed.

2. 2

   Step 2. Rinse and drain the rice. Put it in the saucepan with 1 3/4 cups water. Bring to a boil, cover, reduce to low, and simmer for 15–18 minutes until absorbed and tender. Remove from the heat and leave covered for 5 minutes. If your rice package calls for a different amount of water, use that measured amount instead and allow its stated cooking time.

3. 3

   Step 3. Mix the soy sauce, 1/2 cup sauce water, and the measured brown sugar in a bowl. Keep this clean sauce separate from raw chicken. Pat the thighs dry, unfold them to an even thickness, and trim only large dangling pieces of fat.

4. 4

   Step 4. Heat the neutral oil in the skillet over medium-high heat. Lay the unfolded thighs in one layer. Cook for 5–7 minutes per side, adjusting the heat to avoid scorching, until the thickest parts reach 165°F. Transfer to a clean board. If the thighs overlap in your skillet, cook in two batches and allow about 10 extra minutes.

5. 5

   Step 5. While the chicken cooks, place the broccoli, carrot, and remaining 1/4 cup water in the microwave-safe bowl. Cover with a vented microwave-safe lid and cook on high for 4–6 minutes, until crisp-tender. Open away from your face and drain.

6. 6

   Step 6. Lower the skillet heat to medium. Spoon off any pooled fat, leaving a thin film and the browned bits. Pour in the clean sauce and simmer for about 5–7 minutes, stirring, until it lightly coats a spoon; do not reduce it to a sticky syrup. Return the whole thighs and their juices and turn for 30–60 seconds to glaze. If it thickens too far, stir in the extra water 1 tablespoon at a time, up to 2 tablespoons. Move to a clean board and slice across the grain.

7. 7

   Step 7. Fluff and divide the rice among four bowls. Add the vegetables and chicken, spoon over the sauce, and scatter with green onions and sesame seeds. For leftovers, promptly portion rice into shallow containers and refrigerate within 1 hour; use within 24 hours and reheat once to 165°F.