Ingredients:

  • 1/2 cup Low-Sodium Soy Sauce
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 2 Tbsp Sake (Japanese Cooking Wine, optional)
  • 1/4 cup Light Brown Sugar, packed
  • 1 tsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 Tbsp Cornflour (Corn Starch)
  • 2 Tbsp cold water (for slurry)
  • 4 large Boneless, Skinless Chicken Thighs (approx. 600 g)
  • 2 Tbsp Neutral Oil (Canola/Vegetable)
  • 1 large Red Bell Pepper, cut into 1-inch chunks
  • 1 large Yellow Bell Pepper, cut into 1-inch chunks
  • 1 medium Courgette (Zucchini), sliced thickly
  • 1/2 medium Red Onion, cut into large petals
  • 1 1/2 cups Sushi Rice or Jasmine Rice
  • 2 cups Water (for cooking rice)
  • 1 tsp Sesame Oil (optional)
  • 3 stalks Spring Onions (Scallions), thinly sliced for garnish
  • 1 Tbsp Toasted Sesame Seeds, for garnish

Instructions:

  1. Rinse the rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes. Fluff with a fork and stir in the sesame oil (if using).
  2. In a small saucepan, whisk together the soy sauce, Mirin, Sake (if using), brown sugar, grated ginger, and minced garlic. Pour half (about 1/2 cup / 120 ml) of the sauce mixture into a shallow dish to be used as the marinade. Set the remaining half aside for the glaze. Place the chicken thighs in the reserved marinade and ensure they are fully coated. Marinate for at least 30 minutes, or up to 4 hours in the fridge. Discard the used marinade once finished.
  3. Cut all rainbow vegetables into evenly sized, sturdy chunks as specified in the ingredient list. Toss the vegetables with 1 Tbsp of neutral oil, a pinch of salt, and pepper.
  4. Heat your grill, BBQ, or griddle pan to medium-high heat and lightly oil the grates or pan. Place the marinated chicken thighs on the hot grill. Cook for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Simultaneously, cook the tossed vegetables on the cooler side of the grill for 8–10 minutes, turning occasionally, until tender-crisp and nicely charred. Remove the cooked chicken and rest it on a cutting board, covered loosely with foil.
  5. While the chicken rests, bring the remaining reserved sauce (from Step 2) to a gentle simmer in the small saucepan. Whisk the cornflour slurry (cornflour mixed with cold water) into the simmering sauce. Whisk continuously until the sauce thickens and becomes glossy, about 1–2 minutes. Remove immediately from heat. Slice the rested chicken against the grain, then return the sliced chicken to the saucepan with the glaze, tossing until every piece is beautifully coated and sticky.
  6. Divide the hot, fluffed rice equally among four serving bowls. Arrange the glazed chicken slices on top of the rice, placing the grilled rainbow vegetables alongside. Drizzle any remaining glaze over the bowl and garnish generously with sliced spring onions and toasted sesame seeds. Serve immediately.