Hawaiian Chicken Teriyaki

Luau Bowls

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Instructions

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1 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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2 Prep vegetables

Meanwhile, peel and finely slice the red onion. Finely slice the bell pepper. Chop and drain the fresh pineapple.

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3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken mince and fry for 5 min. Add the teriyaki sauce, hoisin sauce, soy sauce and honey. Cook for a final 1-2 min until the mix is thick and sticky. Remove the pan from the heat and keep warm until serving.

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4 Fry vegetables

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and bell pepper, and fry with a pinch of salt for 3-4 min until tender-crisp. Transfer the pepper and onion to a bowl, cover and set aside to keep warm until serving.

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5 Fry pineapple

Return the pan to a medium-high heat. Add the pineapple and fry for 1-2 min on each side until nicely caramelized.

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6 Serve

Divide the cooked cooked rice among shallow bowls. Top with the teriyaki chicken, the fried peppers and onions and the fried pineapple.

Tips for fussy eaters

Prepare a separate, mildly spiced chicken mix for them. Serve the components separately and let them build their own bowls.

Pro tip

Cook the teriyaki chicken in advance and refrigerate. Reheat with a splash of water just in time for dinner.

We love Hawaiian dishes for their quirky fusion concepts!

Cooking Time: 30 min

Cals 753 · Prot 50 · Carbs 107 · Fat 18

Dairy-Free

Ingredients

Number of people

Teriyaki chicken

Chicken mince 400 Grams
Vegetable oil 1 Tbsp
Teriyaki sauce 40 Grams
Hoisin sauce 30 Grams
Soy sauce 20 ML
Honey 20 Grams

For bowls

Red onion 1 Piece
Green pepper 2 Pieces
Fresh pineapple 250 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

We love Hawaiian dishes for their quirky fusion concepts!

Cooking Time: 30 min

Cals 753 · Prot 50 · Carbs 107 · Fat 18

Dairy-Free

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

2 Prep vegetables

Meanwhile, peel and finely slice the red onion. Finely slice the bell pepper. Chop and drain the fresh pineapple.

photo

3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken mince and fry for 5 min. Add the teriyaki sauce, hoisin sauce, soy sauce and honey. Cook for a final 1-2 min until the mix is thick and sticky. Remove the pan from the heat and keep warm until serving.

photo

4 Fry vegetables

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and bell pepper, and fry with a pinch of salt for 3-4 min until tender-crisp. Transfer the pepper and onion to a bowl, cover and set aside to keep warm until serving.

photo

5 Fry pineapple

Return the pan to a medium-high heat. Add the pineapple and fry for 1-2 min on each side until nicely caramelized.

photo

6 Serve

Divide the cooked cooked rice among shallow bowls. Top with the teriyaki chicken, the fried peppers and onions and the fried pineapple.

Tips for fussy eaters

Prepare a separate, mildly spiced chicken mix for them. Serve the components separately and let them build their own bowls.

Pro tip

Cook the teriyaki chicken in advance and refrigerate. Reheat with a splash of water just in time for dinner.

Ingredients

Number of people

Teriyaki chicken

Chicken mince 400 Grams
Vegetable oil 1 Tbsp
Teriyaki sauce 40 Grams
Hoisin sauce 30 Grams
Soy sauce 20 ML
Honey 20 Grams

For bowls

Red onion 1 Piece
Green pepper 2 Pieces
Fresh pineapple 250 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp
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