Teriyaki Chicken Bowls
Equipment
- Mandoline
- Small saucepan
- Chopping board
- Knife
- Frying pan
- Wooden spoon
Ingredients
- 200 g red cabbage shredded
- 3 tbsp rice wine vinegar
- 15 g caster sugar
- 1 tbsp sesame oil
- 2 cm fresh ginger grated
- 1 clove garlic finely sliced
- 4 chicken thighs free range, cut into bite sized pieces
- 2 tbsp dark soy sauce
- 1 tbsp honey
- 1 tbsp mirin or sake
- Japanese 7 spice togarashi seasoning optional
- 1 tbsp toasted sesame seeds
- 2 spring onion shredded
To serve
- 125 g ready-cooked brown rice
- 125 g purple sprouting broccoli
Instructions
- Shred the red cabbage and place into a bowl.
- Peel and grate the ginger. Peel and finely slice the garlic. Cut the chicken into bite sized pieces.
- Cook the brown sticky rice according to pack instructions.
- In a small pan, over a medium heat, add 3 tbsp of the vinegar with 3 tbsp water and the sugar until it dissolves then increase to the boil and pour over the cabbage and let it pickle.
- Heat the sesame oil in a pan over a medium high heat and fry the ginger and garlic for 2 minutes before adding the chicken and browning all over.
- Add the soy sauce, honey, remaining rice vinegar and mirin to the pan. Allow to bubble together until you have a sticky sauce, 5-7 minutes. Stir in the togarashi seasoning if using.
- Steam the broccoli until tender. Divide the rice between bowls and top with the sticky chicken, the broccoli and the red cabbage. Scatter with toasted sesame seeds, spring onions and serve.
Notes
Tender chicken in a umami laden sauce with whatever vegetables you have to hand, served with rice. Simple comfort food for dark evenings!
Nutrition
Calories: 495kcal
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