Stranger Foods

JapaneseTeriyaki chicken donburi

Serves 2 | Prep 15 mins | Cook 20 mins

Light but filling. Another iconic wagamama dish, this rice bowl is made using the perfect balance of protein, grains and vegetables, and the kimchee gives a great depth of flavour. It tastes best when you mix it all together.

Source: Wagamama: Feed Your Soul

Ingredients

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x0.5

200 g Thai jasmine rice
2 skinless chicken breasts
4 tbsp Teriyaki sauce
2 tbsp Yakitori sauce
2 handfuls pea shoots
1 carrot, peeled and grated
2 spring onions, finely sliced
sea salt and white pepper, to taste
2 tbsp mixed sesame seeds, toasted
80 g kimchee

Instructions

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Cook the rice following the Perfect Rice cooking instructions.
Meanwhile, preheat the oven to 190°C.
Season the chicken breasts and coat with 2 tablespoons of the teriyaki sauce. Place on a baking tray lined with parchment paper and bake for until cooked through, then slice into 2.5 cm-wide strips. Set aside.
Divide the rice between 2 serving bowls. Arrange the chicken on top and drizzle over the remaining teriyaki sauce with the yakitori sauce.
Add the pea shoots, carrot and spring onions to the bowls and garnish with the toasted sesame seeds and kimchee.

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