Teriyaki Chicken Bowl
Easy
< 30 Minutes
Serves 4
Gluten Free
Teriyaki Chicken Bowl
Ingredients
Method
Place rice & quinoa in a saucepan. Add 2 cups cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Alternatively, you can use a rice cooker with the same water ratio.
Meanwhile, cut chicken into 1.5cm thick slices and place in a bowl. Pour marinade over chicken. Add ginger and stir to coat. Set aside for 15 minutes.
Heat oil in a large non-stick frying pan over a high heat. Using tongs, remove chicken slices from marinade and place in frying pan in a single layer (reserve marinade). Cook chicken for 1 minute. Turn the chicken pieces, then add reserved marinade. Cook, 2 – 3 minutes or until chicken is cooked through. Remove chicken from pan. Pour pan juices into a jug. If necessary, pan juices can be thinned with a little water.
Divide rice and chicken between four bowls. Serve with edamame beans, carrot, cucumber and green onions. Sprinkle chicken with sesame seeds and serve with pan juices for drizzling.
More Like This
5min Enjoy Asian cuisine at home with this delicious special fried rice recipe! In less than 20 minutes, enjoy this dish as a light meal or even as an entree.
Vegan Buddha Bowl
< 1hr Enjoy this vegan Buddha bowl recipe for a delicious lunch or dinner idea! The tasty combination of ingredients come together to make a dish full of flavour.
Poh's Easy Fried Rice
< 30 This easy fried rice recipe is a perfect dinner idea that only takes 30 minutes to prepare and cook. This tasty combination of fried rice ingredients tastes too good to be this easy!
Teriyaki Chicken Bowl
Easy
< 30 Minutes
Serves 4
Gluten Free
Ingredients
Method
Place rice & quinoa in a saucepan. Add 2 cups cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Alternatively, you can use a rice cooker with the same water ratio.
Meanwhile, cut chicken into 1.5cm thick slices and place in a bowl. Pour marinade over chicken. Add ginger and stir to coat. Set aside for 15 minutes.
Heat oil in a large non-stick frying pan over a high heat. Using tongs, remove chicken slices from marinade and place in frying pan in a single layer (reserve marinade). Cook chicken for 1 minute. Turn the chicken pieces, then add reserved marinade. Cook, 2 – 3 minutes or until chicken is cooked through. Remove chicken from pan. Pour pan juices into a jug. If necessary, pan juices can be thinned with a little water.
Divide rice and chicken between four bowls. Serve with edamame beans, carrot, cucumber and green onions. Sprinkle chicken with sesame seeds and serve with pan juices for drizzling.