Description
A simple teriyaki sauce marinade served as a make your own rice bowl.
Ingredients
MARINADE
- ¼ cup soy sauce
- 3 tablespoons coconut sugar (or brown sugar)
- 3 tablespoons rice wine vinegar
- 2 tablespoons mirin
- 1 tablespoon sesame oil
CHICKEN
- 600g chicken breast, sliced thinly
- 1 tablespoon coconut oil or cooking oil
RICE BOWLS
- steamed rice
- cucumber
- avocado
- pickled ginger
- carrot
- mayonnaise
Instructions
MARINADE
Mix together the marinade ingredients in a small saucepan over high heat. Bring to the boil, then turn heat down and simmer gently for 5 minutes. Remove from heat and allow to cool completely before using.
CHICKEN
Once the marinade has cooled, coat the chicken and place in the fridge for at least 20 minutes, overnight is even better. Remove chicken from marinade. Heat oil in fry pan over medium heat and cook the chicken, in batches if needed. Don’t have the temperature too high or the marinade will burn easily.
RICE BOWLS
Place steamed rice, diced avocado, diced cucumber, thinly sliced carrot, pickled ginger and mayonnaise in the centre of the table and let everyone build their own Teriyaki Chicken Rice Bowls.
Notes
If you want the chicken extra saucy, add the leftover marinade to the fry pan after the chicken has finished cooking.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Category: DINNER