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Teriyaki chicken and brown rice salad
Teriyaki chicken and brown rice salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a flavorful Asian teriyaki chicken and brown rice salad for a nutritious meal.
Ingredients:
  • 300.00 gm brown rice
  • 500g chicken tenderloins
  • 250g pkt Japanese teriyaki marinade
  • 2 Lebanese cucumbers, diced
  • 2 spring onions, chopped, plus extra, sliced diagonally, to serve
  • 250.00 ml frozen peas, blanched
  • 125.00 ml mint, shredded, plus mint leaves to serve
  • 125.00 ml mirin
  • 62.50 ml tamari
  • 1 tsp sesame oil
  • 1/2 tsp wasabi, plus extra to serve, optional
  • Pickled ginger, to serve
Instructions:
  • Prepare the brown rice as per package instructions: cook in a pot of boiling water. Drain the rice and rinse under cold water before draining again.
  • Place the chicken and teriyaki marinade in a shallow bowl, toss to coat, and set aside to marinate for 15 minutes.
  • Preheat the fan grill. Arrange the chicken on a baking tray and grill for 12-15 minutes, basting with marinade occasionally, until fully cooked. Slice the chicken into thick pieces before serving.
  • Combine rice, chicken, cucumber, onion, peas, and mint in a large bowl. Toss with mirin, tamari, oil, and wasabi dressing until well mixed.
  • Garnish the salad generously with additional spring onion and fresh mint. Accompany it with pickled ginger and an extra dollop of zesty wasabi.

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