Ingredients
Equipment
Method
- Prep chicken: Pat chicken slices dry. Toss with olive oil and Kinder's The Blend Seasoning until evenly coated. Let sit 5–10 minutes at room temperature.
- Sear chicken: Heat a large skillet or wok over medium-high until very hot. Add chicken in a single layer — work in batches to avoid crowding. Sear 3–4 minutes without stirring for nice char and crust, then flip and sear another 2–3 minutes until mostly cooked through.
- Glaze: Pour in about ½ cup Kinder's Japanese BBQ Sauce. Stir to coat chicken evenly. Cook 2–4 minutes more until sauce thickens, bubbles, and caramelizes slightly on the chicken. Add more sauce 1 Tbsp at a time for saucier results.
- Steam sides: While chicken finishes, steam broccoli until bright green and tender-crisp (microwave or stovetop, 4–6 min). Cook or reheat white rice.
- Serve or prep: Plate broccoli and white rice. Top with sauced Japanese BBQ chicken. Drizzle with extra sauce. Sprinkle sesame seeds and green onions. Serve hot, or portion into meal prep containers for the week.
Nutrition
Notes
- Hot pan, no exceptions — Get the skillet to medium-high and wait for it to be genuinely hot before the chicken goes in. A cold pan steams; a hot pan builds crust. When a drop of water skips off immediately, you're ready.
- Batch it — One layer, space between pieces. Crowding drops the pan temp and you lose the sear. Two rounds is worth the extra few minutes every time.
- Sauce goes in after the crust — Add Kinder's Japanese BBQ Sauce after the chicken has color on both sides. Add it too early and it scorches on the bottom before the chicken cooks through.
- Too thick? — Add a splash of water and stir. The sauce reduces with heat, so ease off the burner if it's moving too fast. For a saucier bowl, add extra sauce at the end rather than during cooking.
- Thighs hold better — For meal prep, boneless skinless chicken thighs stay juicier through reheating than breasts. Same technique, add 1–2 minutes per side.
- The standard bowl: jasmine or short-grain rice, steamed broccoli, toasted sesame seeds, sliced green onions. That format is complete.
- To switch the base, ramen noodles, soba, or udon all hold the sauce well and give you a different option midweek without rebuilding the recipe. For a lighter version, serve over cauliflower rice or mixed greens.
- Add stir-fried bok choy, snap peas, or edamame for variety. They cook fast and reheat alongside the chicken without losing much texture. A drizzle of extra Kinder's Japanese BBQ Sauce straight from the bottle finishes each bowl.
- Refrigerate portioned containers for up to 4 days. Reheat in the microwave 2–3 minutes, stirring halfway through for even heat. For better texture, pull the chicken out and reheat it separately in a skillet over medium heat with a splash of water — it crisps back up instead of going soft.
- Freeze portioned meals for up to 2 months. Thaw overnight in the fridge, then reheat as above. Don't microwave from frozen — the rice turns grainy and the broccoli loses its texture.