Ingredients
- 250g diced chicken breast
- 50ml Obento teriyaki marinade
- 250g microwave rice
- 1/2 Lebanese cucumber
- 125g edamame beans
- 1 egg
- Salt
- Pepper
Method
- Bring pot of water to boil for the egg. Boil for 7 minutes.
- While eggs are cooking, combine diced chicken and teriyaki marinade in a bowl. Season with salt and pepper.
- Add 1/2 teaspoon oil to frying pan and heat over medium heat. Add chicken and cook until browned.
- Cook microwave rice as per packet instructions.
- Drain edamame beans.
- Cut the cucumber into batons/long wedges.
- When chicken is cooked, empty contents of pan into sieve to drain any excess sauce from chicken.
- Peel egg and cut in half.
- Divide all ingredients between two bowls. Serve and enjoy!
Product used in recipe
- OBENTO - OBENTO SAUCE - TERIYAKI MARINADE
