Teriyaki chicken and brown rice salad

Cooking Salads Teriyaki chicken and brown rice salad

For a healthy alternative try this Asian-inspired teriyaki chicken and brown rice salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Cook brown rice in a large pan of boiling water, according to packet directions. Drain. Rinse under cold water and drain again.
  2. Meanwhile, place chicken and teriyaki marinade in a shallow bowl. Toss to coat. Set aside for 15 mins, to marinate.
  3. Preheat fan grill. Place chicken on a baking tray and grill for 12-15 mins, brushing with marinade occasionally, until cooked. Cut into thick slices.
  4. Place rice, chicken, cucumber, onion, peas and mint in a large bowl. Mix together mirin, tamari, oil, and wasabi. Add to rice mixture and toss to combine.
  5. Top salad with extra spring onion and mint. Serve with pickled ginger and extra wasabi.

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1 1/2 cups brown rice
500g chicken tenderloins
250g pkt Coles Japanese teriyaki marinade
2 Lebanese cucumbers, diced
2 spring onions, chopped, plus extra, sliced diagonally, to serve
1 cup frozen peas, blanched
1/2 cup mint, shredded, plus mint leaves to serve
1/2 cup mirin
1/4 cup tamari
1 tsp sesame oil
1/2 tsp wasabi, plus extra to serve, optional
Pickled ginger, to serve

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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