Chicken Teriyaki Donburi Bowl

with Cauli Rice and Fried Egg
Donburi is a Japanese dish which traditionally consists of fish or meat with vegetables served over rice. We've used cauli rice to keep carbs low!
1,218 Reviews
Cals 610 · Prot 63 · Carbs 50 · Fat 19
Low Carb
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30 min
Chicken Teriyaki Donburi Bowl with Cauli Rice and Fried Egg
Donburi is a Japanese dish which traditionally consists of fish or meat with vegetables served over rice. We've used cauli rice to keep carbs low!
1,218 Reviews
Cals 610 · Prot 63 · Carbs 50 · Fat 19
Low Carb
Try Hello Chef Now
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Ingredients
Number of People:
Teriyaki Chicken
Chicken breast
400 Grams
Ginger
30 Grams
Oyster sauce 8*10*
20 Grams
Soy sauce 9*
20 ML
Sweet soy sauce 9*11*14*
20 ML
Chilli flakes
2 Grams
Honey
15 Grams
Lime
1 Piece
Cauliflower rice
Cauliflower
400 Grams
Snow peas
100 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sesame oil 3*9*
15 ML
Toppings
Spring onion
40 Grams
Carrot
1 Piece
Vegetable oil
1 Tbsp
Eggs 5*
2 Piece
Salt
0.5 Tsp
Crispy onions
20 Grams

Allergens

*8 Molluscs, *10 Wheat, *9 Soya, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2548 / 610
Fats (g) 19
of which saturated (g) 5.2
Carbohydrates (g) 50
of which sugars (g) 25.6
Fibers (g) 9.8
Proteins (g) 63
Salt (g) 4.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil chicken

1 Boil chicken

Bring a large pot of water to a boil. Once boiling, add the whole chicken breasts and cook for 8 min or until cooked through. Drain and transfer the chicken to a plate.
Tip! Poaching chicken is a clean and easy alternative to frying or roasting.
Prep

2 Prep

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Trim and finely slice the spring onion. Peel and grate the carrot. Slice the snow peas in half lengthways.
Make sauce

3 Make sauce

Peel and grate the ginger. Add the ginger, oyster sauce, both soy sauces, a pinch of chilli flakes (spicy!), the honey and a squeeze of lime juice to a bowl and mix. This is your teriyaki sauce.
Cook cauli rice

4 Cook cauli rice

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the the cauliflower and snow peas with a pinch of salt and stir-fry for 5 min. Remove from the heat and stir through the sesame oil. Season well with salt to taste. Transfer to a bowl, keep warm and reserve the pan (no need to wash it, just give it a wipe).
Cook chicken

5 Cook chicken

Once cooked, using two forks, pull the chicken until it's fully shredded. Return the reserved pan to a medium heat. Add the teriyaki sauce and pulled chicken. Cook for 2 min until warmed through.
Fry eggs

6 Fry eggs

Heat a second pan over a medium-high heat with a drizzle of oil. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Divide the cauliflower rice among bowls. Top with the pulled teriyaki chicken and fresh carrot. Finish with the fried eggs (make sure to season them with salt!) and garnish with the sliced spring onion and a sprinkling of crispy onions.
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