Teriyaki Chicken Bowl with Sesame Slaw and Nori

Teriyaki Chicken Bowl with Sesame Slaw and Nori

Ready in 30 minutesServes 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 20, 2018.

Ingredients

JAPANESE RICE

  • ¾ cup Japanese brown rice
  • 1 cup water
  • 2 tsp rice wine vinegar

TERIYAKI CHICKEN

  • 1 tsp sesame oil
  • 550g lean chicken breasts
  • 2 Tbsp teriyaki sauce
  • ½ pack sesame seeds

SESAME SLAW

  • ½ tsp honey (optional)
  • 3 Tbsp teriyaki sauce
  • 1½ Tbsp rice wine vinegar
  • ½ bag kale
  • 1 Palermo capsicum
  • ½ baby cabbage
  • 2 carrots
  • ½ pack sesame seeds

TO SERVE

  • 1 pack nori sheets
  • Remaining teriyaki sauce

Steps

  1. Preheat oven to 220ºC. Line an oven tray (with a lip) with baking paper.
  2. Combine rice, water, rice wine vinegar and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Heat sesame oil in a large fry-pan on high heat. Pat chicken dry and season. Cook for about 3 minutes each side, until golden, but not cooked through.
  4. Transfer to prepared tray and brush with first measure of teriyaki sauce and sprinkle with first measure of sesame seeds. Bake chicken for 5-10 minutes (depending on thickness), or until cooked through. Cover to rest then slice thickly.
  5. In a large bowl, combine honey (if using) with second measures of teriyaki sauce and rice wine vinegar.
  6. Thinly slice kale and capsicum; thinly slice cabbage until you have 5-6 cups worth; grate carrots. Place all in bowl with teriyaki dressing and remaining sesame seeds. Toss slaw to combine and season to taste.
  7. Tear nori sheets. Fluff up rice with a fork just before serving.
  8. To serve, divide Japanese rice, sesame slaw and teriyaki chicken (including any resting juices) between bowls. Drizzle over remaining teriyaki sauce and garnish with nori sheets.

Nutritional Information

Energy 1709 kj
408 kcal
Protein 37.7g
Carbohydrate 42.3g
Fat 8.8g