Teriyaki Chicken Poke Bowl

Ingredients

• Quinoa

  Uncooked

  25g

• Chicken breast

  Broilers or fryers, meat only, raw

  120g

• Cabbage, kimchi

  60g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sweetener

  Equal

  1 packet or 1g

• Balsamic vinegar

  1 tbsp or 16g

• Carrots

  Raw

  40g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame oil

  Salad or cooking

  ½ tbsp or 7g

• Baby Bok Choy

  Melissa's

  ¾ head or 128g

• Garlic

  Raw

  3 clove or 9g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Dried Anchovy

  Richin

  6g

Directions

1. Wash Ikan Bilis And Bok Choy. Slice Bok Choy In Quarters. Slice the carrots into strips. Let All Air Dry. Heat Oven To 120c.
2. Cook Quinoa As Recommended. Boil Egg As Well. Mix The Soy Sauce, Equal, Sesame Oil, Mashed/minced garlic & Vinegar Together In A Bowl.
3. Cut Chicken To 1 Inch Pieces. Brown In A Pan On High Heat With Cooking Oil. Add The Sauce Ontop After It Has Browned And Cook Until Chicken Is Done. Take out the chicken and sauce.
4. Put The Ikan Bilis And Bok Choy In The Oven W A Little Oil And Roast For 10 Mins Or Until The Ikan Bilis Is Light Brown And Bok Choy Is Slightly Browned. If ikan bilis is done first, remove that and continue w the bok choy.
5. Throw the carrots into the pan that was used for chicken. Cook on high heat and add a little water at the end to deglaze.
6. Assemble The Poke Bowl. Remove the yolk. Sprinkle Scallions On Top.

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• Chicken Teriyaki Sandwich
• Teriyaki Garlic Chicken