Teriyaki Chicken Rice Bowls with Garlicky Kale

YAY! FOR FOOD(1)
Mezel: "Came out good. I decided to use chicken breasts i…" Read More
18Ingredients
55Minutes
Calories

Ingredients
US|METRIC

  • 1 cup brown rice (uncooked, *, see first note)
  • water (**, see second note)
  • 24 ounces boneless, skinless, chicken thighs
  • 1/4 cup light soy sauce
  • 1/4 cup mirin
  • 2 garlic cloves (minced)
  • 1 inch fresh ginger root (grated)
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 3 garlic cloves (minced)
  • 1 1/2 pounds kale (stems removed and chopped)
  • 1/4 cup water
  • salt
  • pepper
  • 1/4 cup toasted sesame seeds
  • 1/4 cup seasoning (furikake, Japanese rice)

Reviews(1)

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Mezel 15 Jan 2018
Came out good. I decided to use chicken breasts instead of chicken thighs. I also roasted the chicken in The teriyaki sauce for 45mins @ 355 (no oil) in Pyrex glass container.