Pulled Chicken Teriyaki Donburi Bowl
Donburi is a Japanese rice bowl dish, where rice is topped with a variety of meats, fish and vegetables. Chicken donburi is a delicious and colorful dish all family will love.
Boil a kettle.
Add the basmanti rice, 350ml cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat.
Once boiling, reduce the heat to very low and cook, covered, for 10-15 minutes or until all the water has absorbed and the rice is cooked.
Start Timer: 15 Minutes
Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and chop into thin matchsticks.
Slice the radishes as finely as you can.
Combine 1 tbsp sugar with 100ml boiled water in a heatproof bowl and stir until the sugar has dissolved.
Add the red wine vinegar, ginger matchsticks and sliced radishes and set aside until serving.
Meanwhile, heat a large, wide-based pan with a matching lid, with a drizzle of vegetable oil over a medium-high heat.
Once hot, add the chicken thigh fillets and season them with a pinch of salt.
Cook for 3-4 min or until lightly browned on both sides.
Meanwhile, peel and finely chop (or grate) the garlic.
Once the chicken has browned, reduce the heat to medium and add the chopped garlic, soy sauce, mirin, honey and 2 tbsp boiled water.
Cook, covered, for 8-10 minutes or until the chicken is cooked through and the sauce is thick and sticky.
Start Timer: 10 Minutes
Top, tail peel and grate carrots.
Trim and slice the spring onion finely.
Slice the mange tout in half length ways.
Add the sliced mange tout to a large bowl, cover with boiled water and set aside to cook.
Once done, shred the chicken apart in the pan, using two forks - this technique is known as "pulling".
Once pulled, mix the chicken into the pan juices - this is your chicken teriyaki.
Drain the pickled vegetables through a sieve.
Drain the mange tout.
Server chicken teriyaki over the cooked rice with the grated carrot, pickled vegetables and mange tout to the side.
Sprinkle the toasted sesame seeds over the chicken teriyaki and garnish with the chopped spring onion.
Ingredients
Directions
Boil a kettle.
Add the basmanti rice, 350ml cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat.
Once boiling, reduce the heat to very low and cook, covered, for 10-15 minutes or until all the water has absorbed and the rice is cooked.
Start Timer: 15 Minutes
Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and chop into thin matchsticks.
Slice the radishes as finely as you can.
Combine 1 tbsp sugar with 100ml boiled water in a heatproof bowl and stir until the sugar has dissolved.
Add the red wine vinegar, ginger matchsticks and sliced radishes and set aside until serving.
Meanwhile, heat a large, wide-based pan with a matching lid, with a drizzle of vegetable oil over a medium-high heat.
Once hot, add the chicken thigh fillets and season them with a pinch of salt.
Cook for 3-4 min or until lightly browned on both sides.
Meanwhile, peel and finely chop (or grate) the garlic.
Once the chicken has browned, reduce the heat to medium and add the chopped garlic, soy sauce, mirin, honey and 2 tbsp boiled water.
Cook, covered, for 8-10 minutes or until the chicken is cooked through and the sauce is thick and sticky.
Start Timer: 10 Minutes
Top, tail peel and grate carrots.
Trim and slice the spring onion finely.
Slice the mange tout in half length ways.
Add the sliced mange tout to a large bowl, cover with boiled water and set aside to cook.
Once done, shred the chicken apart in the pan, using two forks - this technique is known as "pulling".
Once pulled, mix the chicken into the pan juices - this is your chicken teriyaki.
Drain the pickled vegetables through a sieve.
Drain the mange tout.
Server chicken teriyaki over the cooked rice with the grated carrot, pickled vegetables and mange tout to the side.
Sprinkle the toasted sesame seeds over the chicken teriyaki and garnish with the chopped spring onion.
