Ingredients

1 cup brown rice

1 cup frozen edamame beans

1 seaweed snack (5g)

1 cup coriander leaves

6 radishes

1 avocado

 

Teriyaki Chicken

500g chicken thighs

2 garlic cloves, finely chopped

¼ cup soy sauce

2 tsp rice wine vinegar

2 tsp sugar

1 tbsp corn flour

3 spring onions

 

Sesame Dressing

4 tbsp mayonnaise

2 tsp rice wine vinegar

1 tsp sesame oil

2 tsp soy sauce

 

Method

1. Place a large pot of water on to boil. Once boiling, add the brown rice and cook for 18-20 minutes or until cooked. Drain and set aside.

2. Trim the fat from the chicken thighs and slice into thin strips. Thinly slice the spring onions, separating the green parts from the white. In a bowl, combine the garlic, soy sauce, vinegar, sugar, corn flour and the white parts of the spring onions. Add the chicken and set aside.

3. Thinly slice the radishes, dice the avocado and microwave the edamame until defrosted. In a small bowl, combine all of the ingredients for the sesame dressing and stir until combined.

4. Preheat a large pan on medium-high heat with a drizzle of olive oil. Add the chicken pieces to the pan, doing your best to leave the marinade in the bowl. Cook the chicken for 7-8 minutes stirring occasionally. Once the chicken is just cooked through, pour in the marinade and stir until the sauce thickens slightly. Take off the heat and set aside.

5. To a large bowl, toss together the cooled brown rice, radishes, remaining spring onion, coriander, edamame beans and avocado.

6. Divide the rice and chicken between bowls. Use a pair of scissors to cut the seaweed into thin strips and sprinkle over the top, along with a generous drizzle of the sesame dressing.