Chicken Teriyaki Rice Bowl

A proper teriyaki glaze reduces until it coats the back of a spoon, which is the difference between a sticky bowl and a watery one. This one leans on mirin and ginger rather than sugar, so it glazes without turning cloying.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1/4 cup low sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 2 garlic cloves (minced)
• 1 teaspoon cornstarch
• 3 cups cooked jasmine rice
• 2 cups steamed broccoli florets
• 1 carrot (julienned)
• 2 sliced scallions
• 1 tablespoon toasted sesame seeds

Method

1. 1Stir the soy sauce, mirin, honey, ginger, garlic and cornstarch together with 2 tablespoons water.
2. 2Sear the chicken thighs in a hot skillet for 6 minutes a side until deeply browned and cooked through. Transfer to a board.
3. 3Pour the sauce into the hot pan and simmer for 2 to 3 minutes, scraping the base, until it thickens enough to coat a spoon.
4. 4Slice the chicken, return it to the pan and turn it through the glaze until every piece is lacquered.
5. 5Spoon over rice with the broccoli and carrot alongside. Finish with scallions and sesame seeds.

Tips for GLP-1 appetites

• Thighs stay juicy at the high heat a glaze needs. Breast works but pull it the moment it is cooked.
• Let the sauce reduce properly. A thin glaze slides off the chicken and pools under the rice.
• At 47g of protein a serving this is one of the higher-protein bowls in the collection.