Chicken Teriyaki Donburi Bowl

with Pak Choi

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Instructions

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1 Boil brown rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender.

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2 Prep vegetables

Meanwhile, trim and finely slice the spring onions. Trim the pak choi and slice it in half, separating the white base from the green tops. Peel and mince the garlic. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice into thin sticks.

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3 Cook chicken

Heat a drizzle of oil in a pan over a medium heat. Add the chicken thighs with a pinch of salt and cook for 3 min on each side or until golden. Reduce the heat to medium-low. Add the teriyaki sauce and a splash of water, cover with a lid and cook for a 12-15 min further.

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5 Pull chicken

Once the chicken is cooked, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the hoisin sauce, soy sauce, honey and sesame seeds and give everything a good mix up.

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4 Cook pak choi

Meanwhile, heat another drizzle of oil in a second pan over a medium heat. Add the white parts of the pak choi and cook for 2 min. Add the garlic and the green pak choi leaves and fry for 1 min further. Remove the pan from the heat and add the sesame oil.

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6 Combine

Serve the pulled teriyaki chicken over the brown rice with the carrot sticks and garlicky pak choi to the side. Garnish with the sliced spring onions.

Tips for fussy eaters

Swap the brown rice for basmati rice!

Pro tip

Make sure your brown rice is drained for as long as possible or it will water down the flavours of the entire dish!

If you're lucky enough to have leftovers, this one'll make a great lunch!

Cooking Time: 30 min

Cals 638 · Prot 45.4 · Carbs 97.5 · Fat 11.7

Ingredients

Number of people

Chicken teriyaki

Chicken thighs, boneless skinless 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.25 Tsp
Teriyaki sauce 50.00 Grams
Water 50.00 ML
Hoisin sauce 20.00 Grams
Soy sauce 20.00 ML
Honey 10.00 Grams
Sesame seeds 10.00 Grams

Rice

Brown rice 200.00 Grams

Vegetables

Spring onion 40.00 Grams
Baby pak choi 4.00 Grams
Garlic cloves 2.00 Pieces
Carrot 1.00 Pieces
Olive oil 1.00 Tbsp
Sesame oil 15.00 ML

If you're lucky enough to have leftovers, this one'll make a great lunch!

Cooking Time: 30 min

Cals 638 · Prot 45.4 · Carbs 97.5 · Fat 11.7

Instructions

photo

1 Boil brown rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender.

photo

2 Prep vegetables

Meanwhile, trim and finely slice the spring onions. Trim the pak choi and slice it in half, separating the white base from the green tops. Peel and mince the garlic. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice into thin sticks.

photo

3 Cook chicken

Heat a drizzle of oil in a pan over a medium heat. Add the chicken thighs with a pinch of salt and cook for 3 min on each side or until golden. Reduce the heat to medium-low. Add the teriyaki sauce and a splash of water, cover with a lid and cook for a 12-15 min further.

photo

5 Pull chicken

Once the chicken is cooked, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the hoisin sauce, soy sauce, honey and sesame seeds and give everything a good mix up.

photo

4 Cook pak choi

Meanwhile, heat another drizzle of oil in a second pan over a medium heat. Add the white parts of the pak choi and cook for 2 min. Add the garlic and the green pak choi leaves and fry for 1 min further. Remove the pan from the heat and add the sesame oil.

photo

6 Combine

Serve the pulled teriyaki chicken over the brown rice with the carrot sticks and garlicky pak choi to the side. Garnish with the sliced spring onions.

Tips for fussy eaters

Swap the brown rice for basmati rice!

Pro tip

Make sure your brown rice is drained for as long as possible or it will water down the flavours of the entire dish!

Ingredients

Number of people

Chicken teriyaki

Chicken thighs, boneless skinless 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.25 Tsp
Teriyaki sauce 50.00 Grams
Water 50.00 ML
Hoisin sauce 20.00 Grams
Soy sauce 20.00 ML
Honey 10.00 Grams
Sesame seeds 10.00 Grams

Rice

Brown rice 200.00 Grams

Vegetables

Spring onion 40.00 Grams
Baby pak choi 4.00 Grams
Garlic cloves 2.00 Pieces
Carrot 1.00 Pieces
Olive oil 1.00 Tbsp
Sesame oil 15.00 ML
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