Teriyaki Chicken & Garlic Rice Bowl
with Plant-Based Japanese Aioli & Sesame Seeds
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
- Soy
- Gluten
- Wheat
Ingredients
1 sachet
Coriander
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Plant-Based Aioli
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy May be present: Fish, Eggs)
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1
Carrot
sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Soy, Gluten, Wheat)
1
Asian Greens
Nutrition
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
In a small bowl, combine the plant-based aioli and Japanese dressing. Set aside.
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds (see ingredients), tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 2-3 minutes. Season with salt and pepper, then transfer to a medium bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add teriyaki sauce, water (for the sauce) and the soy sauce and cook until bubbling and reduced slightly, 30 seconds.
TIP: Chicken is cooked through when it's no longer pink inside.
Serve with the Japanese plant-based aioli.
