Chicken Teriyaki Rice Bowl

Steps

1. 1Rinse the rice until the water runs clear, then cook it with 1.5 cups water — covered, low heat, 12 minutes — and leave it to steam off the heat for 5 minutes.
2. 2Whisk the soy sauce, mirin, honey and ginger together in a small bowl. This is the glaze; it thickens later in the pan.
3. 3Season the chicken and lay it skin-side (or smooth side) down in a dry non-stick pan over medium-high heat. Cook 6–7 minutes without moving it, until deeply golden and releasing easily.
4. 4Flip and cook 4–5 minutes more, until the juices run clear and the thickest part reaches 74°C. Transfer to a board.
5. 5Pour the glaze into the hot pan and simmer 1–2 minutes over medium heat, until it bubbles thickly and coats the back of a spoon. Return the sliced chicken and turn it through the glaze.
6. 6Spoon the rice into bowls, top with the chicken and any pan glaze, and finish with sesame seeds and scallions.

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