Teriyaki Pulled Chicken Donburi Bowls

Teriyaki Pulled Chicken Donburi Bowls

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, March 1, 2020.
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Ingredients

Chicken

  • 300g chicken breasts
  • 1 Tbsp grated ginger
  • 1 clove garlic, minced (optional)
  • 3 Tbsp soy sauce
  • 1/3 cup water
  • 2 1/2 tsp sugar
  • 2 tsp cornflour
  • 1 Tbsp water

Rice

  • 1 cup jasmine rice
  • 1 1/2 cups water

Slaw

  • 1 Tbsp mayo
  • 1/2 Tbsp vinegar
  • 1 baby bok choy, thinly sliced
  • 1/2 capsicum, thinly sliced
  • 1 carrot, grated
  • 1/2 pack chopped, roasted peanuts

Steps

  1. BEFORE YOU START. Preheat oven to 220⁰C. Set aside a baking dish (measuring about 20 x 20cm).
  2. PREP & COOK CHICKEN. Pat chicken dry and toss in prepared baking dish with ginger, garlic, soy sauce, first measure of water and sugar. Bake for about 25 minutes, until chicken is cooked through. Turn once during cooking. In a bowl, combine cornflour with second measure of water, until smooth.
  3. COOK RICE. Combine rice, third measure of water and a pinch of salt in a 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  4. PREP SLAW. In a large bowl, combine mayo and vinegar. Add bok choy, capsicum, carrot and peanuts. Toss to combine and season to taste.
  5. FINISH CHICKEN. When chicken has finished cooking, stir through cornflour mixture and return to oven for about 3 minutes, until sauce has thickened. Use two forks to carefully pull apart chicken and toss back through sauce.
  6. SERVE rice topped with chicken and any sauce from the dish. Serve slaw on the side.

Nutritional Information

Energy 2100 kj
502 kcal
Protein 31.3g
Carbohydrate 62.7g
Fat 14.1g