Ingredients
- 4 tablespoons polyunsaturated oil
- 2kg chicken breasts, skin removed, sliced into strips
- 400mls teriyaki sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 2 tablespoons cornflour
- 8 cups cooked rice
- 1/2 Chinese cabbage, finely shredded
- 2 red capsicum, diced
- 2 large carrots, julienned
- 4 spring onions, sliced
- 2 tablespoons sesame seeds for garnish
- 1/2 cup kewpie mayonnaise
- Handful of coriander for garnish
Method
- Heat oil in a frying pan over medium heat. Add chicken, cook for 5-6 minutes
- Mix Teriyaki sauce and brown sugar in a small bowl or jug
- In a separate bowl mix water with cornflour, add to teriyaki mixture
- Once the chicken is cooked through, add the teriyaki sauce mixture to pan, heat until sauce begins to bubble, reduce heat and simmer for approximately 3 mins, stirring frequently. Sauce should thicken, once it reaches desired thickness remove from heat, allow to cool slightly
- Prepare your bowls with 3/4 cup of rice, distribute teriyaki chicken and vegetables across bowls, top with sesame seeds, spring onions and coriander. Add a dollop of mayonnaise.
Top Tip!
Vegetables are simply ideas, use any combination to create a healthy visually appealing cup or bowl of colour!
Chicken can be used warm or cold.
