Poke bowls with teriyaki chicken and rice
| Prep-time | Bake-time | Servings | Difficulty |
|---|---|---|---|
| 10 min | 15 min | 3 people |
Method
- After the chicken is thawed, cut it into cubes or strips and put it in a bowl with the ½ the bottle (135g) of teriyaki marinade and about 1/3 of the fresh orange juice (you can add 1/3 of the amount if you do not want the taste to be so intense of the marinade). Leave it for about 30 minutes - the longer we leave it the better.
- While waiting for the chicken, cook the basmati rice. In a medium saucepan add 1 cup of raw rice with 2 cups of water and allow it cook.
- Prepare all the vegetables and remove the edamame beans from the freezer and soak in some water.
- Cut the carrots and cucumber into long pieces like matchsticks. Cut the avocado, radish and spring onion into strips.
- Then cut the purple cabbage and coriander into small, thin pieces.
- Heat the olive oil or coconut oil in a medium saucepan and pour the marinated chicken inside. Cook the chicken for about 8-10 minutes until well cooked.
- In a small bowl, mix the soy sauce with 1/3 of the juice of one medium orange.
- What makes poke bowls beautiful to the eye but also delicious and fulfilling is the combination of colorful vegetables with chicken and rice.
- In a bowl, put the rice as a base first (foodhaus frozen quinoa can also be used), add the chicken and all the vegetables as you see in the photo and then add the soy sauce dressing.
- Mix everything together or as you wish to enjoy it and bon a petit!
