Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Teriyaki Chicken Rice Bowl
By: Hannah Truscott
Ingredients
- 1 Chicken breast
- 1 cup of rice Rice
- 1/4 Peeled cucumber
- 1 Peeled Carrot
- Thinly chopped red onion
- Teriyaki sauce
- Kecap Manis
- Low fat Kewpie Mayonaise
- Chopped garlic
- 1 tbsp olive oil
- Nori Furikake rice seasoning
- Mint
- Fried shallots
Product used in recipe
- KEWPIE - MAYONNAISE 50% REDUCED FAT
- ABC - SWEET SOY SAUCE
Method
- Dice up chicken breast into cubes and place into a bowl. Mix in teriyaki sauce and garlic and let the chicken marinate. Put one cup of rice on the stove to boil until fully cooked (10-12 minutes). In a frying pan, heat up the oil and cook the chicken until cooked through (7-10 minutes)
- With a potato peeler, peel thin strips into 1 whole carrot and the cucumber. Thinly chop the red onion into half moons.
- In a bowl, place the rice on the bottom and sprinkle some nori furikake on top. Then place the cooked chicken on once side of the bowl, the carrot next to the chicken, the cucumber next to the carrot and the red onion on top. Pour over the kecap manis on top of the bowl, then the low fat kewpie mayoniase. Then sprinkle some fried shallots on top and some fresh mint.
