Menu
Recipes
Filter:
Tags:
Connect with us
Discuss your tuckshop with us
Recipe Categories
Recipes
Menus
Teriyaki Chicken, Rice and Salad Bowl
Rating:
Created by:
QAST, Musgrave Hill State School
Prep time:
20 mins
Cooking:
15 mins
Serves:
30
- Chrissy Buzzard
Category:
Tags:
Ingredients
7 cupsjasmine rice (uncooked)
3 tbspsushi seasoning
2Iceberg lettuces (finely shredded)
3x 420g cans corn kernels
4x 250g punnets of cherry tomatoes, quartered
2continental cucumbers, halved and sliced
3large carrots, peeled and julienned
235mlbottle of gluten-free Teriyaki sauce
200mlwater (to add to teriyaki sauce)
2.5kgcommercial sliced chicken breast strips
300gbottle of reduced-fat Japanese Mayo (optional)
Method
- Wash rice thoroughly until water runs clear, then cook rice according to the packet instructions.
- Empty cooked rice into a large plastic container and add sushi seasoning. Stir through and allow to cool for 15 minutes before refrigerating for at least 3 hours.
- Place the chicken in a large bowl, then mix the Teriyaki sauce with 200ml of water, pour over the chicken and mix until all chicken is coated in the sauce.
- To assemble the bowls, add 2/3 cup cooled rice to the bottom of bowl, 80g Teriyaki chicken mix, and 1/4 cup each of lettuce, tomatoes, corn, cucumber and carrots.
- Optional: Add 10g of Japanese mayo and serve.
Recipe description
Super easy to prepare and delicious. Perfect lunch for Queensland weather.
Variations
- Salad ingredients can be changed for whatever is available and affordable.
