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Teriyaki chicken and sushi rice bowl



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INGREDIENTS

Chicken breast - 90g
Orange juice - 41g
Sushi rice - 28g
Soy sauce - 27g
Honey - 11g
Fresh ginger - 4g
Sesame seeds - 3g
Rice vinegar - 2.5tsp
Sesame oil - 2g




COOKING INSTRUCTIONS

  1. Mix honey, grated ginger, sesame oil, orange juice and soy in a bowl and add sliced chicken. Leave in fridge to marinade, ideally for at least a few hours, but can be cooked right away if you're short on time.
  2. Rinse rice, drain, then add vinegar and water to twice rice weight
  3. Cover and bring to boil, then reduce to a simmer until cooked. Note: you can use pre-cooked sushi rice. Multiply dry weight by 3 to get cooked weight required.
  4. Remove chicken from marinade and add to a hot pan. Fry for 5 minutes.
  5. Add the rest of the marinade to the pan, reduce for 5 minutes, then cover and cook for a final 5 minutes
  6. Mix in sesame seeds and serve chicken on a bed of sushi rice