Teriyaki Chicken Bowl

🥘 Ingredients

• short-grain rice 1 ½ cups
• water 1 ¾ cups
• chicken thighs 1 ½ lb
• vegetable oil 1 Tbs
• teriyaki sauce ½ cup
• kale 6 cups
• garlic 2 cloves
• toasted sesame oil 2 tsp
• toasted sesame seeds 1 Tbs
• rice vinegar 2 tsp
• cucumber ½
• scallions 2
• shichimi togarashi ½ tsp

1. 1

   The glaze goes on at the very end and over low heat.
2. 2

   Steam short-grain rice with water in a covered saucepan 18 min , then 10 min off the heat with the lid still on.
3. 3

   Sear chicken thighs in vegetable oil in a skillet 9 min , turning once, until both faces are properly brown and the thickest part is firm.
4. 4

   Turn @&( timer through teriyaki sauce over low heat 2 min , until the sauce tightens into a coat that clings, then lift it out and slice across the grain.
5. 5

   Wilt kale with garlic in toasted sesame oil in a skillet 4 min , then off the heat toss it through toasted sesame seeds and rice vinegar .
6. 6

   Spoon @&( timer into four bowls, lay @&( timer and @&( timer across it, and scatter over cucumber , scallions and shichimi togarashi .