Teriyaki Chicken Bowl
Green
A vibrant bowl featuring teriyaki marinated chicken served with rice and quinoa, accompanied by a colourful crunchy salad, finished with a drizzle of teriyaki dressing.
Ingredients
- Ingredient
- Amount
- Jasmine rice (uncooked)
- 1 ½ cups
- Quinoa (uncooked)
- 1 cup
- Red cabbage, finely shredded
- 1/2 small
- Carrots, peeled and grated
- 3
- Snow peas, sliced on the diagonal
- 1 cup
- Bean shoots
- 2 cups
- Teriyaki marinade
- 1/3 cup
- Chicken breasts
- 2 large
- Coriander, to serve
- A pinch
- Sesame oil
- 2 teaspoons
Method
- Slice the chicken breast horizontally, and then into 4 pieces. Place in a bowl and stir through the teriyaki marinade.
- Rince the rice and quinoa well in a colander and cook according to packet instructions.
- Put a frypan over medium heat and add the sesame oil. Place the chicken into the fry pan and cook for a few minutes on one side. Turn chicken over and continue to cook until cooked through. Remove from the heat and cut into thick slices.
- To serve, divide the rice and quinoa, chicken slices and salad ingredients between 8 bowls. Top with a few coriander leaves.
If needed, replace vegetables with whatever is in-season and available to you. For example try wombok (chinese cabbage), green cabbage, spinach, capsicum or cucumber.