Teriyaki Chicken Rice Bowl
A rice bowl of chicken glazed in teriyaki sauce with mango, avocado, and raw red cabbage for crunch.
Ingredients13
- Green Cabbage300 g
- Ginger20 g
- Basmati Rice250 g
- Chicken Breast400 g
- Soy Sauce70 ml
- Mango1 Stück
- Avocado1 Stück
- Red Cabbage200 g
- Wakame Seaweed100 g
- Sesame Seeds20 g
- Vinegar1 EL
- Onion1 Stück
- Scallion2 Stück
Instructions
- 1
Sweat the green cabbage with the ginger briefly; cook the rice.
- 2
Fry the chicken strips and reduce them briefly in a sauce of soy sauce, rice vinegar, and rice syrup until it glazes the meat.
- 3
Cut the mango, avocado, and red cabbage into fine strips.
- 4
Arrange all the components in bowls and serve them scattered with scallions and sesame seeds. Arrange the soaked wakame alongside.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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