Teriyaki chicken and black rice bowl
4
Easy
10 minutes
25 minutes
Crispy chicken breast strips coated in a sticky teriyaki glaze, served over nutty black rice with steamed edamame. A quick spring onion and garlic crisp oil, made by pouring hot oil over the aromatics, adds a fragrant finish. Ready-made chicken strips keep prep minimal, so this bowl is on the table in under 30 minutes. A satisfying weeknight dinner with sweet, savoury and crunchy in every spoonful.
Ingredients
Method
- 250 g Blue Elephant black rice
- 400 g Woolworths frozen crispy chicken breast strips
- ¼ cup Woolworths Asian teriyaki sauce
- 110 g Woolworths shelled edamame legumes, steamed to serve Spring onion crisp oil
- 1/3 cup canola oil
- 4 spring onions, finely sliced
- 1 peeled garlic clove, finely sliced
Method
Ingredients
1. Cook the rice according to package instructions.
2. Air fry the chicken according to package instructions. Coat in the teriyaki sauce while the chicken is still hot.
3. Make the spring onion crisp by heating the canola oil and then pouring over the spring onions and garlic.
4. To serve, divide the warm black rice and edamame among bowls. Top with the teriyaki chicken strips, then drizzle over the spring onion crisp oil.
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