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Donal Skehan
Teriyaki Chicken Bowls | DonalSkehan.com
  • main-meals

Teriyaki Chicken Bowls

November 22

Tender chicken in a umami laden sauce with whatever vegetables you have to hand, served with rice. Simple comfort food for dark evenings!

  • serves Serves 4
  • time 30mins

Method

  1. 1. In a small pan, over a medium heat, add 3 tbsp of the vinegar with 3 tbsp water and the sugar until it dissolves then increase to the boil and pour over the cabbage and let it pickle whilst you cook the chicken.
  2. 2. Heat the sesame oil in a pan over a medium high heat and fry the ginger and garlic for 2 minutes before adding the chicken and browning all over.
  3. 3. Add the soy sauce, honey, remaining rice vinegar and mirin to the pan. Allow to bubble together until you have a sticky sauce. Stir in the togarashi seasoning if using.
  4. 4. Cook the brown sticky rice according to pack instructions.
  5. 5. Steam the broccoli until tender. Divide the rice between bowls and top with the sticky chicken, the broccoli and the red cabbage. Scatter with toasted sesame seeds, spring onions and serve.

Ingredients

14oz red cabbage, shredded 

5 tbsp rice vinegar

1oz caster sugar

2 tbsp sesame oil

3cm piece fresh ginger, grated

2 garlic cloves, finely sliced

8 boneless, skinless free range chicken thighs, cut into bite sized pieces

3 tbsp soy sauce

2 tbsp honey

2 tbsp mirin or sake

Good shaking of Japanese 7 spice (togarashi seasoning) (optional)

8oz purple sprouting or tenderstem broccoli 

2 tbsp toasted sesame seeds

4 spring onions, shredded

 

To serve:

Sticky brown rice

400g red cabbage, shredded 

5 tbsp rice vinegar

30g caster sugar

2 tbsp sesame oil

3cm piece fresh ginger, grated

2 garlic cloves, finely sliced

8 boneless, skinless free range chicken thighs, cut into bite sized pieces

3 tbsp soy sauce

2 tbsp honey

2 tbsp mirin or sake

Good shaking of Japanese 7 spice (togarashi seasoning) (optional)

250g purple sprouting or tenderstem broccoli 

2 tbsp toasted sesame seeds

4 spring onions, shredded

 

To serve:

Sticky brown rice

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