Teriyaki Chicken Bowl with Sesame Slaw and Nori

Teriyaki Chicken Bowl with Sesame Slaw and Nori

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 14, 2019.
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Ingredients

Rice

  • 1 pack Japanese brown rice
  • 2 tsp rice vinegar

Teriyaki Chicken

  • 1 tsp sesame oil
  • 1 pack lean chicken breasts
  • 2 Tbsp teriyaki sauce
  • 1/2 pack sesame seeds

Sesame Slaw

  • 3 Tbsp teriyaki sauce
  • 1 1/2 Tbsp rice wine vinegar
  • 1/2 pack baby kale, thinly sliced
  • 1 capsicum, thinly sliced
  • 2 carrots, grated
  • 1 pack slaw
  • 1/2 pack sesame seeds

To Serve

  • 1 pack nori sheets, torn
  • Remaining teriyaki sauce

Steps

  1. Preheat oven to 220°C. Bring a pot of hot salted water to the boil.
  2. Cook rice. Add rice and vinegar to pot of boiling water and cook for 20-25 minutes, until tender. Drain, return to pot and keep warm.
  3. Cook chicken. Heat sesame oil in a 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 chicken to a lined oven tray, brush with first measure of teriyaki sauce and sprinkle with first measure of sesame seeds. Bake chicken for 5-10 minutes (depending on thickness), until cooked through. Cover to rest then slice thickly.
  5. Prep & make slaw. In a large bowl, combine second measure of teriyaki sauce and rice wine vinegar. Add remaining slaw ingredients, toss and season to taste.
  6. Prep nori.
  7. Serve rice topped wiht slaw and teriyaki chicken. Drizzle over remaining teriyaki sauce and sprinkle over nori sheets.

Nutritional Information

Energy 1554 kj
371 kcal
Protein 37.2g
Carbohydrate 35.2g
Fat 8.6g