Teriyaki Chicken Donburi

• 170 g, sliced into 2 cm pieces — Boneless skinless chicken breast, raw
• 160 g cooked brown rice — Cooked long-grain brown rice
• 100 g small florets — Raw broccoli florets
• 60 g, thinly sliced — Raw carrots
• 20 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g unseasoned rice vinegar — Unseasoned rice vinegar
• 15 g pure maple syrup — Pure maple syrup
• 8 g raw ginger root, finely grated — Raw ginger root
• 4 g toasted sesame seeds — Toasted sesame seeds
• 12 g, thinly sliced — Raw scallion

Method

1. 1Warm the rice and mix the teriyaki sauceAdd the cooked brown rice and 15 g water to a nonstick skillet over medium-low heat, cover, and warm for 3 minutes until steaming throughout.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Transfer all of it to the serving bowlTransfer all of it to the serving bowl. Stir 20 g soy sauce, 10 g rice vinegar, 15 g maple syrup, 8 g ginger, and 30 g water in a clean cup until the maple is fully dissolved, then cover the clean sauce until needed.Look for: The rice is steaming with no cold clumps, and the soy-maple-ginger sauce is uniform with ginger evenly suspended.Safety: Use rice that was cooled promptly, reheat it until steaming, and do not place a utensil that touched raw chicken back into the sauce.
3. 3Cook the chickenHeat a nonstick skillet over medium-high. Add chicken in one layer and cook for 4 minutes.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Wash hands and the raw-chicken board, use clean tongs after turning, and verify 165°F with a thermometer.
4. 4Turn and cook 3 to 5 minutes moreTurn and cook 3 to 5 minutes more until the thickest piece reaches 165°F. Transfer to a clean plate.5 min · 165°FLook for: The chicken has golden patches and reaches 165°F throughout.
5. 5Steam the broccoli and carrotsAdd broccoli, carrots, and 30 g water to the skillet; cover for 3 minutes. Uncover, pour in the clean sauce.3 minLook for: Everything is evenly positioned and ready for the next action.Safety: Only return fully cooked chicken to the pan and bring the sauce to a full boil.
6. 6Boil for 2 to 3 minutesBoil for 2 to 3 minutes. Return chicken and toss for 1 minute until glossy.4 minLook for: The broccoli and carrots are tender-crisp and the glaze coats a spoon rather than running like water.
7. 7Build the donburiAdd the broccoli, carrots, and glazed chicken over the pre-warmed rice.Look for: Everything is evenly positioned and ready for the next action.
8. 8Spoon over all remaining pan sauceSpoon over all remaining pan sauce, and finish with every sesame seed and scallion slice.Look for: The steaming rice is fully covered by an even layer of chicken, broccoli, and carrots.Safety: Serve promptly or refrigerate within 2 hours.