Teriyaki Chicken Rice Bowl
Serves: 2
Prep time: 20 minutes
Cook time: 8-10 minutes
2 serves per portion serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 small chicken breast, sliced into strips
- ½ tablespoon teriyaki sauce
- 1 teaspoon olive oil
- 250g microwave brown rice packet
- ¼ cucumber, diced
- ½ carrot, julienned
- ½ avocado, thinly sliced
- 1 spring onion, finely sliced
- 100g frozen edamame beans
- Sesame seeds, to serve (optional)
Dressing:
- 1 tablespoon light soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
Method:
- ADD chicken and teriyaki sauce to bowl and marinade for 10 minutes.
- MEANWHILE, chop all vegetables according to ingredients list and set aside for later.
- HEAT oil in a frypan over medium heat. Add chicken once hot, and fry until cooked through. Set aside.
- PREPARE rice according to packet directions and divide between two bowls.
- PLACE edamame into microwave safe container with lid and fill with 2 cm of water. Microwave for 3 minutes from frozen then drain.
- ARRANGE vegetables and chicken over the rice.
- COMBINE dressing ingredients then pour over the top of each rice bowl.
- SPRINKLE with sesame seeds and serve.
What's Great About It:
These rice bowls are quick and easy to prepare and are a great way to get two serves of vegetables in at lunch or dinnertime. Salmon or beef would both work well in place of chicken, and feel free to swap out any of the vegetables for what you have at home – cherry tomatoes, red cabbage, corn or beetroot would all go well!
