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Pickled Ginger & Teriyaki Chicken Brown Rice Bowl


The recipe for this steaming bowl of goodness comes from the Adelaide Central Market.

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Preparation time: 15 minutes + marinating time
Cooking time: 25 minutes
Serves: 4


1/3 cup soy sauce
¼ cup mirin
¼ cup ginger wine
1 tablespoon brown sugar
1 teaspoon sesame oil
1 clove garlic, crushed
4 skinless boneless chicken thighs (approximately 600g)
2 teaspoons vegetable oil
1 large carrot, peeled and spiralised
1 bunch Chinese broccoli, trimmed, chopped into bite-sized pieces
1 cup frozen soy beans, thawed
¼ cup pickled ginger
2 spring onions, julienned
1 tablespoon sesame seeds

To serve:
1 cup brown rice, cooked
1 tablespoon Japanese rice seasoning (bonito and nori furikake), optional


In a medium mixing bowl, combine together the soy, mirin, ginger wine, sugar, sesame oil and garlic.

Add chicken thighs, cover and marinate for 30 minutes.

Heat a saute pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove chicken from pan and set aside. Increase heat to medium-high and reduce marinade by two-thirds until it thickens slightly.

Steam Chinese broccoli for 2-3 minutes, or until tender.

To serve, combine cooked rice and furikake seasoning together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish, drizzle over the teriyaki sauce.

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