Teriyaki Chicken Bowl

Fri, 21 October 2022

Ingredients

for 4 servings

Teriyaki Sauce

 

• 50g cup brown sugar 
• 150mls soy sauce 
• Juice of ½ lemon
• 1 tbsp sesame seeds
• 1 tsp fresh ginger, grated
• 3 cloves garlic, crushed 
• 4 rings of pineapple, cut into pieces 
• 2 tbsp pineapple juice from the tin 
• 100mls olive oil 

Bowl

• 3 chicken breasts 
• 100mls olive oil
• 4 handfuls of fresh spinach
• 1 red pepper, seeded and thinly sliced
• 1 orange pepper, seeded and thinly sliced
• 1 avocado, sliced
• 2 spring onions finely chopped
• 20g dry roasted peanuts
• 150g Wild rice, cooked for 17-19 mins

Method 

1. The teriyaki sauce: Combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, garlic & pineapple juice.  Whisk to combine and dissolve the sugar.

2. Slice the chicken breasts thinly, & place in a baking dish. Pour ?’s of teriyaki sauce over the chicken, reserving the remaining ? of the sauce. 

3. Add the pineapple to the chicken. 

4. Cover the dish with a lid or cling film and marinate the chicken in the refrigerator for at least 20 minutes.

5. The dressing: Add olive oil and 2 tbsp of pineapple juice into the reserved teriyaki sauce in a jam jar and shake.

6. Heat a frying pan to a medium heat and add the marinated chicken. Fry until cooked through. Stir occasionally. 

7. Prepare the salad: Add the spinach and rice to 4 large bowls. Top with the peppers, avocado, chicken, spring onion and peanuts . 

Add some of the remaining dressing. 

Enjoy!

 

1. To make vegetarian version. Leave out the chicken and in its place use sliced aubergine.

2. Fry the slices on olive oil with salt and pepper on a plan. Add some of the teriyaki sauce, pineapple  and a fresh chilli. Assemble as other bowl once cooked.