CRISPY CHICKEN TERIYAKI RICE BOWL

By Chef Tyler- ‘The cook Tyles’     

Recipe

Serves 4 

Prep – 20 mins

Cook – 25 mins 

Ingredients  

2 cups (cooked rice) 

Teriyaki sauce 

  • ½ cup soy sauce (low sodium preferably) 
  • ½ cup water  
  • 3 tbsp. light brown sugar  
  • 3 tbsp. honey 
  • 1 tbsp. rice vinegar ( can use any other) 
  • 1 ½ tbsp. cornstarch 

Toppings 

  • ½ an avocado (sliced) 
  • ½ cup sweet corn 
  • 2 boiled eggs 
  • 1 cup broccoli florets (cut in quarters) 
  • 1 cup oyster mushrooms (cut into strips) 
  • 1 carrot (cut into strips) 

Crispy chicken 

  • 2 chicken breasts (cut into cubes) 
  • 1 cup flour 
  • ½ cup corn starch 
  • 1 egg  
  • 1 cup water 
  • 1 tsp. salt 

Method 

1. For the sauce, mix all ingredients, except cornstarch with half of your water and bring to the boil. 

2. Mix the other half of the water with cornstarch to form a slurry, then add it to the sauce. Cook it for 5 mins to allow the cornstarch to cook out. 

3. Combine the dry and wet ingredients until they form a smooth batter. Toss your chicken in the batter and mix it until well coated. 

4. Heat your oil to 180 ◦c and add your chicken. Fry until golden brown (4 mins on both sides) take out your chicken and toss it into your sauce. 

5. Heat 1 tsp. of oil in a separate pan, add broccoli and stir fry it for 5 mins, then add carrots and mushroom. Cook for 5 additional minutes and season with a pinch of salt. 

6. When serving, you can garnish your dish using sesame seeds and chopped scallions.

Originally published in the first Ndeipi Newsletter

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