Teriyaki chicken poke with edamame and carrots

Ingredients

For 1 serving

• Basmati rice70 g
• Chicken breast130 g
• Teriyaki sauce20 ml
• Edamame50 g
• Carrots60 g
• Napa cabbage60 g
• Peanut oil5 g
• Spring onions1
• Sesame seeds5 g

Contains: gluten, nuts, soy, sesame,

Method

1. Rinse the basmati rice, add it to a pan of boiling water and cook over medium heat for 12 minutes, until tender; drain and let it cool slightly.
2. Meanwhile cut the chicken breast into strips about 1 cm wide, trimming off any fat.
3. Bring a small pan of water to the boil and cook the edamame for 4 minutes, until tender but firm; drain. Peel the carrot and cut it into julienne, slice the Chinese cabbage into thin strips and the spring onion into rings.
4. Heat the groundnut oil in a pan over medium-high heat and fry the chicken for 5–6 minutes, stirring, until golden and no longer pink inside.
5. Pour in the teriyaki sauce and let it glaze for 1–2 minutes over medium heat, turning the chicken, until the sauce thickens and coats it glossily.
6. Assemble the bowl with the rice, chicken, edamame, carrot and Chinese cabbage, and finish with the spring onion and sesame seeds.