Chicken Teriyaki Rice Bowl

Woman's Weekly (UK) - - Cookery -

Serves 4 Calories: 448 Fat: 10g Sat­u­rated fat: 1.5g Car­bo­hy­drates: 53g

FOR THE MARI­NADE: 6 bone­less, skin­less chicken thighs, halved 3tbsp teriyaki sauce

1 onion, halved and sliced

1 gar­lic clove, crushed 1 stem lemon­grass, sliced

2tbsp veg­etable oil

Juice of 1 lime


200g (7oz) short-grain rice 2tbsp rice vine­gar

1tsp honey


200g (7oz) Ten­der­stem broc­coli

Spring onions, shred­ded

Car­rots, cut with a juli­enne peeler

1tbsp sesame seeds

1 Sea­son the chicken, pierc­ing sev­eral times with a sharp knife. Put into a non-metal­lic dish. Driz­zle over the teriyaki sauce, onion, gar­lic, lemon­grass, oil and lime juice. Cover and chill for at least 1 hr, or up to 12 hrs.

2 Rinse the rice in cold wa­ter, drain and put into a pan. Pour over 450ml (¾pt) cold wa­ter and add a pinch of salt. Cover and bring to the boil. Stir to pre­vent rice from stick­ing. Re­duce the heat and sim­mer for 12-15 mins. Re­move from the heat and stand, cov­ered, for a fur­ther 10 mins, to allow the rice to steam and fin­ish cook­ing.

3 Heat a non-stick wok, or fry­ing pan, add the mar­i­nated chicken and pan-fry for 5 mins, cover and cook for 5 more mins un­til the chicken is golden.

4 Add the Ten­der­stem broc­coli to one part of the pan, cover and cook for 2 more mins, add the spring onion and cook for 1 min. Mi­crowave the car­rots with 2tbsp wa­ter for 2 mins.

5 Mix rice vine­gar and honey through the cooked rice.

6 To serve, spoon a por­tion of rice into each bowl. Top with teriyaki chicken, broc­coli, spring onions and car­rots. Sprin­kle over sesame seeds.

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