Teriyaki-glazed Chicken Sushi Bowl
PREP 10 MIN•COOK 10 MIN
Number of servings
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
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
Place sesame seeds in a non-stick frypan over low-medium heat and toast for 1-2 minutes until golden. Set aside.
Combine Sauce ingredients in a medium sized bowl. Add chicken and toss well to coat.
Heat oil in the hot frypan over medium heat.
Add chicken to the pan and cook, turning, for 6-8 minutes, or until chicken is cooked through and golden.
Divide rice, chicken and cucumber between bowls. Top with nori, spring onion and toasted sesame seeds to serve.
1674 kJ / 400 cals
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