Hawaiian Chicken Teriyaki

Luau Bowls
We love Hawaiian dishes for their quirky fusion concepts!
Cals 746 · Prot 49 · Carbs 105 · Fat 18
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
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We love Hawaiian dishes for their quirky fusion concepts!
Cals 746 · Prot 49 · Carbs 105 · Fat 18
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Chicken Piccata
with Cauliflower Mash
Seabass with Vegetables
in Chilli Sauce
Thai Panang Curry with Salmon
and Cauliflower Rice
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