Lunch · Easy
Chicken Teriyaki Rice Bowl
Teriyaki chicken with already cooked brown rice and tender-crisp broccoli and carrot.
- Protein
- 45g
- Energy
- 470 kcal
- Carbs
- 52g
- Fat
- 9g
- Time
- 35 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 650 gChicken Breast, raw
- 600 gBrown Rice Cooked
- 100 gTeriyaki Sauce
- 300 gBroccoli
- 160 gCarrot
- 10 gSesame Oil
- 12 gGarlic
- 12 gGinger
Make it
Method
Check that the 600 g brown rice is a cooked weight and reheat it thoroughly. Cut chicken into even strips, broccoli into florets and carrot into thin slices.
Heat measured sesame oil and brown chicken in batches. Add garlic and ginger for 30 seconds, then broccoli and carrot with a splash of water; cover for 4–5 minutes.
Stir in measured teriyaki sauce and simmer until chicken reaches 74°C and sauce coats the vegetables. Divide rice and topping into four bowls; do not add uncounted sauce.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 45g
- Carbs
- 52g
- Fat
- 9g
- Energy
- 470 kcal
