Bowls full of GOODNESS
Jun 24, 2019
4 minutes
CHICKEN TERIYAKI RICE BOWL
SERVES 4 READY IN 1 HR + MARINATING
For the marinade
6 boneless, skinless chickenthighs, halved
3tbsp teriyaki sauce
1 onion, halved and sliced
1 garlic clove, crushed
1 stem lemongrass, sliced
2 tbsp vegetable oil
Juice of 1 lime
For the rice
200g short-grain rice, like sushi
2 tbsp rice vinegar
1 tsp honey
To serve
200g Tenderstem broccoli
Spring onions, shredded
Carrots, cut with a julienne peeler
1 tbsp sesame seeds Pickled ginger
1 Season the chicken, piercing several times with a sharp knife. Put into a non-metallic dish. Drizzle over teriyaki sauce, onion, garlic, lemongrass, oil and lime juice. Cover and chill for at least 1 hr, or up to 12 hr.
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