Teriyaki Chicken & Sushi Rice Bar

• Meanwhile, chop broccoli (see ingredients) into 
small florets and roughly chop the stalk. 
• Thinly slice carrot into sticks. 
• In a shallow bowl, combine the plain flour and 
sweet soy seasoning. In a second shallow bowl, 
whisk the egg. In a third shallow bowl, place 
panko breadcrumbs. 
• Coat chicken first in the flour mixture, followed by 
the egg and finally into the breadcrumbs. Set 
aside on a plate. 

Little cooks: Help crumb the chicken! Use one hand 
for the wet ingredients and the other for the dry 
ingredients to avoid sticky fingers! 

• Heat a large frying pan over high heat with enough olive oil to coat the base. When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. Season with salt and pepper.

• When the rice has 5 minutes remaining, add 
broccoli, carrot and a splash of water to a 
microwave-safe bowl, then cover with a damp 
paper towel. 
• Microwave veggies on high until just tender, 
2-4 minutes. 
• Drain veggies, then transfer to a serving plate, 
season and cover to keep warm. 

• In a small heatproof bowl, combine Teriyaki sauce and a splash of water. Microwave in 30 second bursts, until heated through. • To pan with rice, add the sesame oil, vinegar and sugar and stir, until rice is coated.