SunRice

Teriyaki Chicken Bowl

I am using:

Prep time

10min

Cook time

30min

Try out this tasty teriyaki chicken bowl as a simple lunch or dinner idea! This dish is packed with flavour and only takes 30 minutes to prepare and cook.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Naturally Rice & Quinoa

  • 500 g Chicken Breast Fillets

  • ½ cup Gluten Free Teriyaki Marinade

  • 1 tbsp Ginger Root (finely grated)

  • 1 tbsp Vegetable Oil

  • 2 cup Frozen Edamame Beans (cooked and shelled)

  • 1 Large Carrot (cut into thin sticks)

  • 2 Lebanese Cucumbers (sliced)

  • 4 Green Onions (finely sliced)

  • Toasted Sesame Seeds (to serve)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Teriyaki Chicken Bowl

Method

  • Place rice & quinoa in a saucepan. Add 2 cups cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Alternatively, you can use a rice cooker with the same water ratio.

  • Meanwhile, cut chicken into 1.5cm thick slices and place in a bowl. Pour marinade over chicken. Add ginger and stir to coat. Set aside for 15 minutes.

  • Heat oil in a large non-stick frying pan over a high heat. Using tongs, remove chicken slices from marinade and place in frying pan in a single layer (reserve marinade). Cook chicken for 1 minute. Turn the chicken pieces, then add reserved marinade. Cook, 2 – 3 minutes or until chicken is cooked through. Remove chicken from pan. Pour pan juices into a jug. If necessary, pan juices can be thinned with a little water.

  • Divide rice and chicken between four bowls. Serve with edamame beans, carrot, cucumber and green onions. Sprinkle chicken with sesame seeds and serve with pan juices for drizzling.

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