Teriyaki-style chicken with rice
A Japanese dinner for the galley that fine in moderate seas, about 25 min hands-on.
- Dinner
- Japanese
- ⏱ 25 min
- 🌊 Sea tolerance 3/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)600 g (150 g)
- Soy sauce80 g (20 g)
- Honey40 g (10 g)
- Fresh ginger20 g (5 g)
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- White rice (long grain)300 g (75 g)
- Broccoli320 g (80 g)
- Sesame seeds8 g (2 g)
Method
- Fry chicken pieces 8 minutes.
- Add soy, honey, ginger and garlic; bubble until glossy.
- Serve with rice and steamed broccoli; scatter sesame.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Gluten, Sesame, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 545
- protein
- 40 g
- fat
- 8 g
- carbs
- 77 g
- sugar
- 10 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes