Chicken Teriyaki Donburi

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  300g

• Teriyaki sauce

  Ready-to-serve

  4 tbsp or 72g

• Marinade & Sauce, Yakitori, Original

  Yakitori, Original, JES

  2 tbsp or 38g

• Spinach

  Frozen, chopped or leaf, unprepared

  150g

• Carrots

  Frozen, unprepared

  150g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

Directions

1. Cook the rice following the Perfect Rice cooking instructions on page 180. Meanwhile, preheat the oven to 190°C, Gas Mark 5.
2. Season the chicken breasts and coat with 2 tablespoons of the teriyaki sauce.
3. Place on a baking tray lined with parchment paper and bake for 20-30 minutes until cooked through, then slice into 2.5cm-wide strips. Set aside.
4. Divide the rice between 2 serving bowls. Arrange the chicken on top and drizzle over the remaining teriyaki sauce with the yakitori sauce.
5. Add the pea shoots, carrot and spring onions to the bowls and garnish with the toasted sesame seeds and kimchee.

Similar Foods

• Chicken Teriyaki Sandwich
• Teriyaki Garlic Chicken
• Pineapple Teriyaki Chicken Skillet
• Teriyaki Chicken with Vegetables
• Easy Grilled Chicken Teriyaki
• Simple Chicken Teriyaki Stir Fry