Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless skinless chicken thighs
- 3.9 oz (110 g) dry white rice
- 7.1 oz (200 g) broccoli, florets
- 0.8 US fl oz (25 ml) light soy sauce
- 2.6 tsp (18 g) honey
- 0.4 oz (10 g) ginger, grated
- 0.5 US fl oz (15 ml) rice vinegar
- 2.0 tsp (9 g) neutral oil
- 9.8 US fl oz (290 ml) water
Method
- Cook rice with 250 ml water according to the package. Steam broccoli for 5–6 minutes until tender.
- Mix soy sauce, honey, ginger, vinegar and remaining 40 ml water. Heat oil in a skillet and cook chicken for 6–7 minutes per side.
- Add the sauce and simmer for 3–5 minutes, turning the chicken, until it reaches 165°F (74°C) and the sauce is glossy.
- Slice the chicken and divide over rice with broccoli and pan sauce.
Cook’s note: Honey and vinegar replace the usual mirin-and-sake combination in this alcohol-free home version.
Allergens: Soy and wheat in soy sauce.
Approximate nutrition per serving: 538 kcal · Protein 47 g · Carbohydrates 56 g · Fat 14 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.