Teriyaki Chicken Bowl


A bowl full of healthy veggies and delicious teriyaki chicken.

Allergens: Contains gluten


  • Ingredient
  • Amount
  • Jasmine rice
  • 1 ½ cups
  • Quinoa
  • 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 for garnish
  • A pinch
  • Sesame oil
  • 2 tsp.


  1. Slice the chicken breast horizontally, then into 4 pieces and marinate in teriyaki marinade.
  2. Cook the rice and quinoa as per instructions or mix together and cook in a rice cooker.
  3. Pour the sesame oil into a fry pan on medium heat, place the chicken into the fry pan and cook for a few minutes on one side then turn chicken over and continue to cook until just cooked through. Remove from the heat and cut into thick slices.
  4. To serve, in separate sections divide the rice/quinoa, chicken slices and salad ingredients between 8 bowls. Garnish with a few coriander leaves.

Serves: 8