Quick and easy scrumptious chicken
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.
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Teriyaki chicken bowl - a meal full of flavours.