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
- Chicken marinade
- _
- Salt-reduced soy sauce
- 25 mls
- Brown sugar
- 2 tsps
- Ginger, peeled and grated or minced
- 2 tbsps
- Garlic, peeled and crushed or finely diced
- 1 clove
- Honey
- 1 tsp
- Cornflour
- 1/2 tbsp
- Skinless chicken thighs, diced
- 500g
- For the salad
- _
- Red cabbage, shredded
- 1/4
- Carrots, grated
- 2
- Bean sprouts
- 1 cup
- Snow peas, cut into strips
- 1 cup
- White rice, uncooked
- 1 cup
- Quinoa, uncooked
- 1 1/4 cups
- Dressing
- _
- Salt-reduced soy sauce
- 50 mls
- Water
- 1 tbsp
- Brown sugar
- 1 tbsp
- Garlic, peeled and crushed or finely diced
- 1 clove
- Honey
- 1 tsp
Method
- Mix marinade ingredients in a bowl. Place the diced chicken thighs into the marinade and mix well. Set aside for 20 minutes or refrigerate overnight.
- Preheat oven to 180°C.
- Transfer chicken onto a lined baking tray and cook for 20 minutes, or until golden brown and cooked through.
- Rinse quinoa and rice under water in a fine sieve.
- Place quinoa and rice together and cook, either in a rice cooker or in a pot according to the rice packet instructions.
- Place all the dressing ingredients into a saucepan and stir to combine.
- Place over medium heat and bring to a slow simmer. Cook, stirring occasionally until the dressing has slightly thickened. Set aside to cool until ready to serve.
- Place all salad ingredients into a bowl and mix.
- Serve the warm rice/quinoa and chicken with salad on the side. Drizzle dressing over the top.
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.
Serves: 6
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