Teriyaki Chicken bowl
Filed under: Dinner, In a hurry, Lunch, On the grill, Smart choice, Week-end
Preparation time
Cooking time
Portions
What could be better than a bowl filled with nutritious foods to satisfy your hunger with lightness and simplicity? For dinner or lunch, a bowl comes in handy, especially when it includes excellent protein like marinated poultry inspired by different flavors from around the world.
ingredients
- 1 pack of Olymel Teriyaki chicken thighs
- 4 cups of cooked steamed rice
Toppings:
- 2 grated carrots
- 1/2 cucumber, thinly sliced
- 1 red bell pepper, sliced
- 100g shredded red cabbage
- 100g edamame
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Fresh coriander (optional)
Sauce:
- 3 tbsp soy sauce
- 1 tbsp peanut butter (or tahini)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp sriracha (optional)
instructions
- Preheat the BBQ to 260°C (500°F) over medium heat. On an oiled grill, cook the chicken thighs for 10 minutes over direct heat, turning regularly. Continue cooking for 7 to 10 minutes over indirect heat, turning regularly. Set the chicken aside.
- Prepare the sauce: Mix all the ingredients until the sauce is smooth and homogeneous.
- Assemble the bowls: Divide the rice into 4 bowls, add the vegetables, the chicken, drizzle with sauce, and sprinkle with sesame seeds and coriander.
