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.
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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.