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Teriyaki Chicken bowl

Lunch
Dinner
Fresh meats
Weekend
Sensible choice
Quick meals

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Bol de riz blanc avec poulet en sauce brune et edamame, avec des baguettes.

Portions4

Preparation10 min

Cooking15 min

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.

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)

Used products

hauts de cuisses poulet teriyaki

Teriyaki seasoned chicken thighs

Preheat the oven to 205°C (400°F). In a bowl, toss the potato cubes with a drizzle of olive oil, salt, and pepper. Place the potatoes on a baking sheet lined with parchment paper. Bake for 23 to 28 minutes.
Preheat the BBQ to 260°C (500°F) on medium-high heat. On an oiled grill, cook the skewers for 10 minutes over direct heat, flipping regularly. Continue cooking for an additional 7 to 10 minutes over indirect heat.
For the garlic sauce, combine the garlic, salt, and lemon juice until smooth. Slowly add the oil while mixing to emulsify. Stir in the yogurt and adjust seasoning to taste.

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