Teriyaki Chicken Bowl | zojirushi.com

Ingredients (serves 4):
To Cook in the Rice Cooker:

3 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 3 for “WHITE RICE”

For Teriyaki Sauce:

1/2 cup soy sauce
1/2 cup mirin (Japanese sweet rice wine) (may substitute with 1/4 cup maple syrup)
4 Tbsp. sugar
1 Tbsp. corn starch
1 Tbsp. water

For Vegetables:

2 carrots sliced in 1/4” thick
1/2 cup chicken broth
3 cups broccoli florets, bite-sized
4 cups bite-sized cabbage
1/4 tsp. salt
1/8 tsp. black pepper

For Chicken:

2 pieces (about 1.5 lbs.) boneless and skinless chicken breasts
1/3 tsp. salt
1/4 tsp. black pepper
2 tsp. vegetable oil

For Topping (optional):

1/2 tsp. white sesame
4 stalks green onion, chopped

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.

2

Add water to water level 3 for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or the "WHITE RICE" setting.

3

While rice is cooking, make the teriyaki sauce. In a saucepan, combine soy sauce, mirin (or maple syrup) and sugar. Bring sauce to a boil over high heat. Reduce heat to low and simmer until 1/4 of sauce evaporates, about 15 minutes. If maple syrup was used, simmer for only 5 minutes.

In a small bowl combine corn starch and water, then add to the sauce. Stir and cook for 2 more minutes. Turn heat off and set aside.

4

Cook the vegetables. In a saucepan, place carrots and chicken broth and bring to a boil over medium heat. Cover with lid and cook for three minutes. Add broccoli, cabbage, salt and black pepper, cover with lid and cook for at least 5 minutes or until almost all liquid evaporates from the pan. Set aside.

5

Prepare the chicken. Cut chicken breast against the grain into approximately 1/2 inch thick and 1 inch wide strips. Sprinkle salt and black pepper.

6

Heat vegetable oil in a frying pan over medium-low heat, cook chicken for about 4 minutes or until the surface browns. Turn and cook for 2 minutes or until cooked through. Turn heat off, transfer to a plate, cover with foil and set aside.

7

When rice completes cooking, gently fluff the rice using the rice spatula. Distribute evenly into 4 bowls, arrange chicken and vegetables on top. Top with white sesame and green onion if preferred. Enjoy!