Tenderstem® Purple and Chicken Teriyaki Rice Bowl
Method
-
Place the rice in a pan with 400ml water. Bring to the boil, cover and reduce to a low heat. Cook the rice for 40-50 minutes, until all the liquid has been absorbed.
-
For the sauce, combine the mirin, soy sauce, orange juice and sugar in a bowl and set aside.
-
Heat half of the sesame oil in a pan on a medium to high heat, add the chicken and lightly brown to seal. Add the sauce to the pan and reduce until the sauce is thick and sticky and the chicken is cooked through.
-
Heat the remaining oil in a wok and stir fry the Tenderstem® Purple for 3 minutes, turning halfway through. Add the sesame seeds and cook for a further minute.
-
To serve, top the rice with the chicken, Tenderstem® Purple and edamame beans, garnished with sesame seeds, sliced spring onions, chopped chives and nori if desired. Enjoy!
TOP TIP: For a meat-free option, use 280g firm tofu, pat dry and fry each side until golden
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
