Teriyaki Chicken Rice Bowls with Garlicky Kale

Teriyaki Chicken Rice Bowls with Garlicky Kale

from yayforfood.com
55 min
4 servings

A healthy, flavourful, and easy-to-make rice bowl with scratch-made teriyaki chicken thighs and leafy green kale with garlic! Everything is ready in less than a hour too.

Ingredients

  • 1 cup uncooked brown rice* (see first note)
  • water** (see second note)
  • 6 (3-4 ounce) boneless skinless chicken thighs
  • ¼ cup light soy sauce
  • ¼ cup mirin
  • 2 garlic cloves, minced
  • 1-inch fresh ginger root, grated
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1½ lb. (2 bunches) kale, stems removed and chopped
  • ¼ cup water
  • Salt and pepper
  • ¼ cup toasted sesame seeds
  • ¼ cup furikake (Japanese rice seasoning)

Directions

  1. 1

    For the rice. Cook the rice according to package directions.

  2. 2

    For the teriyaki chicken (Part 1). As the rice cooks, in a medium bowl, whisk together the soy sauce, mirin, garlic, ginger, brown sugar, and cornstarch until well combined.

  3. 3

    Place the chicken thighs in a large ziploc bag and pour the sauce over the chicken. Squeeze out excess air before sealing the bag. Gently squeeze the bag with your hands, making sure that the marinade coats the chicken.

  4. 4

    Place the bag flat on a baking sheet and marinade the chicken in the refrigerator for 20 minutes.

  5. 5

    For the garlicky kale. As the chicken marinades and the rice cooks, heat a large nonstick skillet to medium heat, add vegetable oil, and stir in garlic until lightly golden. Add in kale and water, and carefully stir to combine until the kale starts to wilt. Cover and let it steam for 5 minutes.

  6. 6

    Remove the lid, season with salt and pepper, and stir occasionally until the liquid has mostly evaporated and the kale is tender, about 2-3 minutes. Remove from heat and set aside.

  7. 7

    For the teriyaki chicken (Part 2). Heat a large non-stick skillet to medium-high heat, add vegetable oil and swirl to coat the skillet. Place the chicken thighs (along with the marinade) in the skillet so that they are not touching.

  8. 8

    Cook the chicken, spooning the marinade (sauce) over the chicken occasionally and flipping once, about 6-8 minutes on each side or until completely cooked through.

  9. 9

    Remove the chicken from the skillet onto a cutting board and let it rest for 5 minutes before slicing.

  10. 10

    Assemble the bowls. Evenly divide the ingredients into separate bowls or containers***(see third note). Sprinkle chicken and kale with sesame seeds and rice with furikake if you like. Serve immediately or let it cool completely before sealing with a lid for meal prep or leftovers.