Teriyaki Chicken Bowl
Green
A bowl full of healthy veggies and delicious teriyaki chicken.
Allergens: Contains gluten
Ingredients
- 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.
Method
- Slice the chicken breast horizontally, then into 4 pieces and marinate in teriyaki marinade.
- Cook the rice and quinoa as per instructions or mix together and cook in a rice cooker.
- 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.
- To serve, in separate sections divide the rice/quinoa, chicken slices and salad ingredients between 8 bowls. Garnish with a few coriander leaves.