A chicken version of my Japanese salmon bowl. This recipe is equally delicious option and a real crowd pleaser. If you are in the early stages post op, eat this without the rice and add less slaw so your focus remains on the protein.
- Prep: 20 Minutes
- Cook: 20 Minutes
- Portions: 4
Ingredients:
- 1 tbsp mirin
- 2 tbsp rice wine vinegar
- 2 tbsp tamari or soy sauce
- 2 tsp runny honey
- 1 tsp sesame oil
- zest of 1 lemon
- 1 tbsp ginger, grated
- 2 cloves garlic, finely chopped
- 500g chicken tenderloins
- 1/2 cup black rice, rinsed
- 1/4 red cabbage
- 1 spring onion
- 1 carrot, peeled
- 1 bunch of coriander
- 2 tbsp sesame seeds
- zest of 1 lime
- juice of 2 limes
- 2 tsp sesame oil
- 1/2 tsp runny honey
- 2 tsp mirin
- 2 tsp rice wine vinegar
- 1 cup frozen, shelled edmame beans
- 1 tbsp olive oil
- 1/2 avocado, diced
- 1-2 tsp extra sesame seeds for garnishing (optional)
Method:
- To marinate the chicken, mix the first measure of mirin, vinegar, tamari, honey and sesame oil with the lemon zest, ginger and garlic and stir in the chicken. Cover and refrigerate for 30 minutes or longer if you have the time
- Place a medium sized saucepan of water on to boil. Once boiling, add the rice and cook for 18-20 minutes
- While the rice is cooking prepare the slaw. Finely slice the cabbage and spring onion, grate the carrot, and roughly chop the coriander, then place into a medium sized bowl and set aside
- In a small frying pan, add the sesame seeds and cook over a medium heat until lightly golden. Add to the slaw
- Prepare the dressing by mixing the zest, lime juice, sesame oil, honey, mirin and vingear in a small bowl. Pour on top of the slaw and mix to combine
- Place a small saucepan of water on to boil. Once boiling, add the edamame beans and cook for 3 minutes. Drain and rinse under cold water to stop the cooking process. Set aside
- Once the rice has cooked, drain and set aside
- Heat the olive oil in a large frying pan, then add the chicken and cook for 3-4 minutes on each side or until the chicken is just cooked through. Transfer to a plate and set aside.
- To assemble the chicken bowls, arrange the slaw, chicken and edamame beans, then add a few pieces of avocado on top and sesame seeds if using
