Korean Sticky Chicken & Rice Bowls
Serves 4. Ready in 35 min.
Teriyaki Rotisserie Chicken and Rice Bowls
Rotisserie chicken is one of those shortcuts I will happily defend. Take the skin off, warm the chicken in homemade teriyaki, and serve it with jasmine rice, carrot, cucumber and corn. Dinner without the unnecessary drama.
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
Per serving, estimated
- Calories
- 488
- Protein
- 43g
- Carbs
- 62g
- Fat
- 7g
- Fibre
- 3g
Worked out from the ingredients as listed. Not lab-tested, and brands vary, so check your own labels if you are tracking closely.
Ingredients
- 500 g cooked rotisserie chicken meat, skin removed
- 220 g dry jasmine rice
- 2 carrots, grated
- 1 cucumber
- 150 g sweetcorn
- 45 ml reduced-sodium soy sauce
- 20 ml honey
- 15 ml rice vinegar
- 10 g fresh ginger
- 2 garlic cloves
- 1 tsp cornflour
- 50 ml water
Method
- Cook rice and portion into four bowls.
- Combine soy, honey, vinegar, ginger, garlic, cornflour and water; simmer until glossy.
- Heat shredded chicken thoroughly in sauce.
- Prepare carrot, cucumber and corn.
- Assemble bowls and spoon teriyaki chicken over rice and vegetables.
