Teriyaki Chicken Rice Bowls with Garlicky Kale

Name: Teriyaki Chicken Rice Bowls with Garlicky Kale
Total time: 55 min
Ingredients: 1 cup uncooked brown rice* (see first note); water** (see second note); 6 (3-4 ounce) boneless skinless chicken thighs; ¼ cup light soy sauce; ¼ cup mirin; 2 garlic cloves, minced; 1-inch fresh ginger root, grated; 1 tablespoon brown sugar; 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 3 garlic cloves, minced; 1½ lb. (2 bunches) kale, stems removed and chopped; ¼ cup water; Salt; pepper; ¼ cup toasted sesame seeds; ¼ cup furikake (Japanese rice seasoning)

www.yayforfood.com

A healthy, flavourful, and easy-to-make rice bowl with scratch-made teriyaki chicken thighs and leafy green kale with garlic! Everything is ready in less than a hour too.

View full recipe on www.yayforfood.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yayforfood.com.

Share this recipe:

Cooking tools: