Teriyaki-glazed Chicken Sushi Bowl

PREP 10 MIN
•
COOK  10 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

1 tsp sesame seeds

350g skinless chicken breast diced

2 tsp sesame oil or olive oil

1 cup (160g) pre-cooked brown rice heated according to packet instructions

1 Lebanese cucumber sliced

1⁄2 nori sheet thinly shredded

1 spring onion thinly sliced diagonally

Sauce

1 tbs soy sauce (or tamari if gluten free)

2 tsp oyster sauce (or vegan equivalent)

1 tsp honey (rice malt syrup or maple syrup)

1⁄2 tsp fresh ginger finely grated or 1/2 tsp ground ginger

Methodbased on 2 servings
1

Place sesame seeds in a non-stick frypan over low-medium heat and toast for 1-2 minutes until golden. Set aside.

2

Combine Sauce ingredients in a medium sized bowl. Add chicken and toss well to coat.

3

Heat oil in the hot frypan over medium heat. 

4

Add chicken to the pan and cook, turning, for 6-8 minutes, or until chicken is cooked through and golden.

5

Divide rice, chicken and cucumber between bowls. Top with nori, spring onion and toasted sesame seeds to serve.

Nutritional Informationper serving

Energy (kJ)

1674 kJ / 400 cals

Protein

43.1 g

Fat

10.9 g

Sat. Fat

2.1 g

Carbs

30.6 g

Sugar

4.9 g

Fiber

2.3 g

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