Express Teriyaki Chicken Donburi Bowl
with Japanese Sesame Veggies & Pickled Ginger
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
For our take on the Japanese 'donburi', we decided that it would only be right to lace tender beef strips with an umami teriyaki sauce. With an equally tasty Japanese style salad and a bed of fluffy rice, this dish gets 5 stars from us. Arigato!
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Asian Stir-Fry Mix
330 g
Chicken Breast
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Sesame Dressing
(Contains: Gluten, Sesame, Soy, Wheat, Eggs; May be present: Milk.)
1 packet
Pickled Ginger
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Rinse and drain white rice. • Add the water to a medium saucepan and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• In a large frying pan, heat a drizzle of olive oil over medium- high heat. • Cook Asian stir-fry mix until tender, 4-5 minutes. Season and transfer to a bowl.
• Slice chicken breast into thin strips. • Return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Return all chicken to pan, then add teriyaki sauce and the brown sugar and toss to combine. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide rice between bowls. • Top with Japanese veggies and teriyaki chicken. Spoon over any remaining teriyaki sauce. • Drizzle veggies with sesame dressing. Garnish with pickled ginger. Enjoy!
