Teriyaki chicken bowls fuse Japanese cuisine with Western healthy food trends of the 2010s. They combine glazed protein with raw vegetables and rice in a Buddha bowl-type visual presentation. They are standard in fast casual and urban meal prep chains.
Japanese
Ensalada de pollo teriyaki bowl
Japanese teriyaki bowl chicken salad: traditional step-by-step recipe, with chef tips and clear times.
- Japan
- Salad
- High protein
- High fiber
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 38 g
- Fiber 5 g
- Carbohydrates 42 g
- Fat 12 g
- Sodium 720 mg
Story behind the dish
Preparation
Teriyaki chicken salad bowl is a Japanese preparation with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g chicken breast.
- Have ready: 60 ml of teriyaki sauce.
- Have ready: 200 g of cooked basmati rice.
- Have ready: 200 g of cooked edamame.
- Have ready: 1 cucumber in sticks.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut chicken into strips; sauté with oil and glaze with teriyaki 8…
Cut chicken into strips; Sauté with oil and glaze with teriyaki for 8 minutes until caramelized. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Prepare basmati rice and cool slightly for the bowl
Prepare basmati rice and cool slightly for the bowl.
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Arrange rice as a base in four bowls; organize edamame
Arrange rice as a base in four bowls; arrange edamame, cucumber, carrot and cabbage into sections.
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Place hot teriyaki chicken on top of each bowl.
Place hot teriyaki chicken on top of each bowl.
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Drizzle sesame oil and sprinkle sesame and sunflower seeds
Drizzle sesame oil and sprinkle sesame and sunflower seeds.
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Decorate with chives and nori; serve immediately
Decorate with chives and nori; serve immediately.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Substitute rice for quinoa for gluten-free version.
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