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Meaty with a dash of veggies

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Chicken, duck & turkey Vegetables Lunch / Dinner One Bowl Meals

Chicken broccoli rice bowl

Published: 04.18.2020 » Last updated: 02.12.2023

Chicken thigh fillets cooked in modified teriyaki sauce, tossed with parboiled broccoli florets and served over rice.

Chicken broccoli rice bowl

While flavor is king, texture is queen. The key to this dish is to have fully cooked chicken AND lightly crisp broccoli florets in the rice bowl.

There is a trick to ensure that the broccoli stays lightly crisp despite the high cooking temperature required when stir frying the chicken. You cook the broccoli florets separately and toss them into the stir fry off the heat.

To be more specific, the florets are cooked in boiling water for a short time then dumped into a bowl of iced water. The heat and steam from the innermost portions of the florets dissipate and any cooking in residual heat stops immediately.

A head of broccoli on chopping board

Broccoli stems are edible and nutritious

Facebook feeds of friends are filled these days with snapshots of price tags of vegetables in the market. Per kilo, yard-long beans cost more than pork belly. Broccoli is more expensive than sirloin beef.

(Yes, just the florets for this dish. While broccoli stems are edible, you will have to reserve them for another dish.)

The chicken is cooked, the sauce is poured in and, with the heat off, the broccoli florets are tossed in. They absorb the heat from the pan without allowing them to cook farther. The sauce coats them beautifully to make sure that they are sufficiently flavored.

Chicken broccoli rice bowl

Connie Veneracion
If you're looking for a balanced meal, you should be adding this chicken broccoli rice bowl to your list. It will brighten the bleakest day!
Chicken broccoli rice bowl
Print Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 4 people

Ingredients
  

  • 1 head broccoli
  • salt
  • 4 large chicken thigh fillets - skin on
  • 3 tablespoons soy sauce
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • 1 tablespoon oyster sauce
  • enoki mushrooms - (optional)
  • cooked rice - to serve

Instructions
 

  • Cut the broccoli into florets; reserve the stem for future use.
  • Boil about six cups of water in a pot. Stir in a teaspoon of salt.
  • Dump the broccoli florets into the boiling water. Allow to cook over high heat, with occasional stirring, for a minute or two, depending on how crisp of soft you prefer your broccoli.
  • Strain the broccoli florets then put in a bowl of iced water. Leave to cool the strain again. Set aside.
  • Cut the chicken thigh fillets into bite-size pieces.
  • Heat a frying pan.
  • Spread the chicken pieces in the pan, skin side down, and cook until the skins are lightly browned and a little fat has been rendered. Flip the chicken pieces over and lightly brown the opposite side.
  • Pour in the soy sauce, sake and mirin.
  • Cook the chicken, stirring occasionally, until the liquid is almost dry.
  • If using enoki, toss them in until limp and glistening with the sauce.
  • Add the oyster sauce to the chicken (and enoki) and toss to distribute evenly.
  • Off the heat, toss in the broccoli florets.
  • Ladle rice into four bowls and top with the chicken and broccoli.
Print Pin Recipe
Keyword Broccoli, Chicken Fillets, Rice Bowl

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Newsletter department

  • #18 Cooking for Lent
    03.23.2023
    A few readers have emailed asking me to post recipes for Lent, and I tell them there is NO need for NEW recipes. Instead, they should try digging into the seafood, mushrooms and tofu recipe archives.

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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