Chicken Teriyaki Rice Bowl Recipe

Asian cuisine · 476 calories

About this recipe

A flavorful street-style Asian dish featuring tender chicken coated in teriyaki sauce, served over steamed rice with stir-fried vegetables.

Ingredients

  • - Chicken Breakfast Sausages
  • - Teriyaki Sauce
  • 300 g Urban Platter Thai Jasmine Thai Rice
  • 100 g Broccoli Florets
  • 200 g Orange Carrot (Gajar)
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • - Dark Soy Sauce-90 GM
  • 200 G Spring Onion(200Gm)

Instructions

  1. 1. Rinse the jasmine rice and cook it in a pot or rice cooker according to package instructions.
  2. 2. Preheat the air fryer to 180°C. Coat the chicken thighs with half the teriyaki sauce and air fry for 15 minutes, flipping halfway through.
  3. 3. Heat a wok on medium heat and add cooking oil. Stir-fry broccoli and carrots for 4-5 minutes until tender but crisp.
  4. 4. Add soy sauce to the vegetables and toss well. Remove from heat.
  5. 5. Slice the cooked chicken into bite-sized pieces. Serve over steamed rice, topped with stir-fried vegetables, remaining teriyaki sauce, and chopped spring onions.