Chicken Teriyaki Bowl
Servings: 4
Calories: 1354kcal
You can now make your favourite takeaway at home in just 25 minutes, without having to worry about the cost or waiting time of home delivery! This Chicken Teriyaki Bowl recipe is a full meal in a bowl, packed with chicken cooked in a flavoursome marinade and an array of colourful shredded veggies.
Ingredients
- 60 ml mirin
- 60 ml cooking sake
- 60 ml tamari (or light soy sauce – use tamari for gluten-free)
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 800 g boneless, skinless chicken thighs (note 1)
To serve
- 140 g edamame beans (see note 2)
- 75 g shredded red cabbage
- 90 g julienned carrot
- 800 g jasmine rice
- 125 g whole-egg mayonnaise (optional)
- 1 tsp white and black sesame seeds (optional)
- 1 sliced fresh red chilli (optional)
Instructions
- Make the teriyaki sauce – For the teriyaki sauce, combine the mirin, cooking sake, tamari and brown sugar in a small bowl. Stir until the brown sugar is dissolved.
- Start cooking the chicken – Heat the oil in a large, heavy-based pan over high heat. Add the chicken and cook for 8 minutes until browned, turning once halfway.
- Add the sauce – Add the teriyaki sauce to the pan. Cook for 1 minute.
- Finish cooking – Turn the chicken and cook for another minute or until the sauce is caramelised and glossy.
- Serve – Slice the chicken before serving with edamame beans, shredded red cabbage, carrot and rice. Top with a dollop of mayonnaise and sprinkle with sesame seeds and fresh chilli (if using). Finish with a drizzle of the pan juices.
Notes
Note 1 – Trim any excess fat and pound the chicken using a mallet or rolling pin to even out the thickness.
Note 2 – You can find edamame beans in the freezer section of your supermarket. They are already peeled and ready to use. Tthaw as per the packet instructions.
MAKE AHEAD
Marinate the chicken in the sauce and refrigerate in an airtight container for up to 2 days, or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.LEFTOVERS
Refrigerate cooked chicken in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Chicken Teriyaki Bowl
Amount per Serving
Calories
1354
% Daily Value*
Fat
39
g
60
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
17
g
Monounsaturated Fat
12
g
Cholesterol
203
mg
68
%
Sodium
1346
mg
59
%
Potassium
1081
mg
31
%
Carbohydrates
181
g
60
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
59
g
118
%
Vitamin A
4144
IU
83
%
Vitamin C
28
mg
34
%
Calcium
135
mg
14
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
