Quick and easy scrumptious chicken
4 tablespoons soy sauce 1 tablespoon honey 1 tablespoon rice wine vinegar
1 pack nori sheets (store bought, example ceres)
Remaining teriyaki sauce Preheat oven to 220 degrees Celsius. Line an oven tray (with a lip) with baking paper.
Combine rice, water, rice wine vinegar and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8minutes. Do not lift lid during cooking.
Heat sesame oil in a large frypan on high heat. Pat chicken dry and season. Cook for about 3 minutes each side, until golden, but not cooked through.
Transfer to prepared tray and brush with first measure of teriyaki sauce and sprinkle with first measure of sesame seeds. Bake chicken for 5-10 minutes (depending on thickness), until cooked through. Cover to rest then slice thickly.
In a large bowl, combine honey (if using) with second measure of teriyaki sauce and rice wine vinegar. Thinly slice silverbeet and capsicum; thinly slice cabbage until you have 5-6 cups worth; grate carrots. Place all in bowl with teriyaki sauce/ vinegar mixture and second measure of sesame seeds. Toss slaw to combine and season to taste. Tear nori sheets. Fluff up rice with a fork just before serving. To serve, divide Japanese rice, sesame slaw and teriyaki chicken between bowls. Drizzle over remaining teriyaki sauce and garnish with nori sheets. Now delivering to you! My Food Bag is excited to now deliver their fresh ingredients and delicious recipes in your area. To find out more and explore the range, head to myfoodbag.co.nz. Please note that they are unable to deliver to rural addresses.
Teriyaki chicken bowl - a meal full of flavours.