Teriyaki Chicken Bowl | Rice Recipes | SunRice

Teriyaki Chicken Bowl

Easy

< 30 Minutes

Serves 4

Gluten Free

Teriyaki Chicken Bowl

Ingredients Method

Ingredients


Sunrice Brown Rice Quinoa 750G Nutritional Information

Method


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Teriyaki Chicken Bowl

Easy

< 30 Minutes

Serves 4

Gluten Free

Ingredients


Method


  1. 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.

  2. 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.

  3. 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.

  4. 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.