RECIPE: Donal Skehan’s Teriyaki Chicken Bowls


Comfort food packed with goodness and flavour, served straight from Donal Skehan’s kitchen…

Tender chicken in a umami laden sauce with whatever vegetables you have to hand, served with rice. Simple comfort food for dark evenings!

Serves: 4

Time: 30 minutes


400g red cabbage, shredded 5 tbsp rice vinegar
30g caster sugar 2 tbsp sesame oil
3cm piece fresh ginger, grated
2 garlic cloves, finely sliced
8 boneless, skinless free-range chicken thighs, cut into bite-sized pieces
3 tbsp soy sauce
2 tbsp honey
2 tbsp mirin or sake
Good shaking of Japanese 7 spice (togarashi seasoning) (optional)
250g purple sprouting or tender stem broccoli
2 tbsp toasted sesame seeds
4 spring onions, shredded

To Serve:
Sticky brown rice

• In a small pan, over a medium heat, add 3 tbsp of the vinegar with 3 tbsp water and the sugar until it dissolves then increase to the boil and pour over the cabbage and let it pickle whilst you cook the chicken.
• Heat the sesame oil in a pan over a medium-high heat and fry the ginger and garlic for 2 minutes before adding the chicken and browning all over.
• Add the soy sauce, honey, remaining rice vinegar and mirin to the pan. Allow to bubble together until you have a sticky sauce. Stir in the togarashi seasoning if using.
• Cook the brown sticky rice according to pack instructions.
• Steam the broccoli until tender. Divide the rice between bowls and top with the sticky chicken, the broccoli and the red cabbage. Scatter with toasted sesame seeds, spring onions and serve.

The post RECIPE: Donal Skehan’s Teriyaki Chicken Bowls appeared first on VIP Magazine.

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