Chicken Teriyaki Bowl

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

¼ cup (60 ml) mirin

¼ cup (60 ml) cooking sake

¼ cup (60 ml) tamari (or light soy sauce – use tamari for gluten-free)

1 tbsp brown sugar

1 tbsp olive oil

800 g (1 lb 12 oz) boneless, skinless chicken thighs (note 1)

1 cup (140 g) edamame beans (see note 2)

1 cup (75 g) shredded red cabbage

1 cup (90 g) julienned carrot

Jasmine rice

½ cup (125 g) whole-egg mayonnaise (optional, see note 3 for dairy-free)

1 tsp white and black sesame seeds (optional)

Sliced fresh red chilli (optional)

Directions

For the teriyaki sauce, combine the mirin, cooking sake, tamari and brown sugar in a small bowl. Stir until the brown sugar is dissolved.

Heat the oil in a large, heavy-based pan over high heat. Add the chicken and cook for 8 minutes until browned, turning once halfway.

Add the teriyaki sauce to the pan. Cook for 1 minute.

Turn the chicken and cook for another minute or until the sauce is caramelised and glossy.

Slice the chicken before serving with edamame beans, shredded red cabbage, carrot and rice. Top with a dollop of mayonnaise and sprinkle with sesame seeds and fresh chilli (if using). Finish with a drizzle of the pan juices.

Nutrition

• Serving Size: 1 bowl
• Calories: 499
• Total Fat: 13.7 g
• Saturated Fat: 2.7 g
• Trans Fat: 0 g
• Cholesterol: 259 mg
• Sodium: 1358.5 mg
• Total Carbohydrate: 31.7 g
• Dietary Fiber: 3.2 g
• Total Sugars: 12.8 g
• Protein: 56 g