My teriyaki chicken poke bowl
Published on 6 July 2024
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I love poke, also as a way to use fridge leftovers: light with chicken, salmon, tuna or mackerel and rice as a base. Choose vegetables; I used basmati. Edamame are soya beans used in Chinese and Japanese cooking, sold frozen with or without pods.
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Ingredients
INGREDIENTS
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Method
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I boil edamame in salted water for 4 minutes, drain and remove pods.
I cook basmati in a rice cooker: 100 g rice to 150 g water and a little salt.
When the timer goes, I rest for 5 minutes; all water will have been absorbed.
I separate grains with the paddle and cool.
I flour chicken slices and quickly cook in a little oil with very little salt and pepper.
I deglaze with supermarket Teriyaki sauce.
I add a little water, cook through, cool and cut into strips.
I arrange rice, lamb's lettuce, tomatoes, puntarelle in oil and edamame, with chicken and sauce in the centre. Add soy or Teriyaki sauce if wanted, sparingly because salty.
Original source: https://incucinaconlilly.com/2024/07/06/poke-a-modo-mio-con-pollo-teriyaki/