Chicken Teriyaki Rice Bowl

2 Person-Chicken Teriyaki Rice Bowl 

Ingredients
o 250g                             Chicken Breast
o 1                                     Cloves Garlic, crushed
o 1                                     Avocado
o 1                                     Carrot - Grated
o 1/4                                 Cucumber
o 1/2                                 Capsicum
o 1 Cup                             Rice

 

Pantry Staples
o 1/8 cup                         Soy Sauce
o 1 Tablespoons             Brown Sugar
o 1 Tablespoons             Water
o 1 Tablespoon               Oil
o 1.5 cups                         Water

Method

1.   Thinly slice chicken breast. Heat oil in a pan.

2.   Cook chicken for 5-6 minutes, turning, until browned and just cooked through.

3.   While cooking, whisk together garlic, soy sauce, sugar and water, then pour over chicken in pan. Reduce heat to medium and cook for 1-2 minutes, until chicken is glazed, and cooked through. Remove from heat, season to taste, and rest, covered.

4.   Chop the avocado, cucumber and capsicum.

5.   Combine rice and water in a pot and bring to the boil. Once boiling stir, and cover with a lid and reduce to lowest heat to cook for 8 minutes. Turn off heat and steam, covered (do not lift the lid), for 5 more minutes. Fluff with a fork and set aside.

6.   Arrange everything in the bowls to serve.

 

Gluten Free:

* Gluten Free Soy Sauce

4 Person-Chicken Teriyaki Rice Bowl

Ingredients
o 500g                             Chicken Breast
o 2                                   Cloves Garlic, crushed
o 1                                     Avocado
o 1                                     Carrot - Grated
o 1/2                                 Cucumber
o 1/2                                 Capsicum
o 2 cups                           Rice

 

Pantry Staples
o 1/4 cup                         Soy Sauce
o 2 Tablespoons             Brown Sugar
o 2 Tablespoons           Water
o 1 Tablespoon               Oil
o 3 cups                         Water

 

 

Method

1.   Thinly slice chicken breast. Heat oil in a pan.

2.   Cook chicken for 5-6 minutes, turning, until browned and just cooked through.

3.   While cooking, whisk together garlic, soy sauce, sugar and water, then pour over chicken in pan. Reduce heat to medium and cook for 1-2 minutes, until chicken is glazed, and cooked through. Remove from heat, season to taste, and rest, covered.

4.   Chop the avocado, cucumber and capsicum.

5.   Combine rice and water in a pot and bring to the boil. Once boiling stir, and cover with a lid and reduce to lowest heat to cook for 8 minutes. Turn off heat and steam, covered (do not lift the lid), for 5 more minutes. Fluff with a fork and set aside.

6.   Arrange everything in the bowls to serve.

 

Gluten Free:

* Gluten Free Soy Sauce

6 Person-Chicken Teriyaki Rice Bowl 

Ingredients
o 750g                             Chicken Breast
o 3                                     Cloves Garlic, crushed
o 1                                     Avocado
o 3                                     Carrot - Grated
o 1                                     Cucumber
o 1                                     Capsicum
o 3 Cups                           Rice

 

Pantry Staples
o 1/3 cup                         Soy Sauce
o 3 Tablespoons             Brown Sugar
o 3 Tablespoons             Water
o 1 Tablespoon               Oil
o 4 cups                           Water

 

 

Method

1.   Thinly slice chicken breast. Heat oil in a pan.

2.   Cook chicken for 5-6 minutes, turning, until browned and just cooked through.

3.   While cooking, whisk together garlic, soy sauce, sugar and water, then pour over chicken in pan. Reduce heat to medium and cook for 1-2 minutes, until chicken is glazed, and cooked through. Remove from heat, season to taste, and rest, covered.

4.   Chop the avocado, cucumber and capsicum.

5.   Combine rice and water in a pot and bring to the boil. Once boiling stir, and cover with a lid and reduce to lowest heat to cook for 8 minutes. Turn off heat and steam, covered (do not lift the lid), for 5 more minutes. Fluff with a fork and set aside.

6.   Arrange everything in the bowls to serve.

 

Gluten Free:

* Gluten Free Soy Sauce