A bowl full of colourful vegetables and tasty teriyaki chicken.
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.
Serves: 8
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