Healthy
Brown rice and light teriyaki chicken bowl
A balanced bowl with chicken in homemade teriyaki sauce low in sugar.
Gluten-free
Ingredients
- 150 g brown rice
- 450 g water
- 300 g chicken breast in strips
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 100 g broccoli florets
- 1 carrot julienned
- 1 tablespoon sesame seeds
Step-by-step
Using a different robot? Switch it here:
- Put the brown rice and the water with a pinch of salt in the mixing bowl.
- Place the broccoli and the carrot in the Varoma dish.
- Set the Varoma and program 25 min/Varoma/spoon speed until the rice is tender.
- Remove the Varoma and drain the rice; set aside.
- Mix the soy, the vinegar, the honey and the ginger in the mixing bowl.
- Add the chicken and cook 12 min/100°C/reverse/spoon speed until the chicken is done and the sauce reduces.
- Assemble the bowls with the rice, the teriyaki chicken and the steamed vegetables.
- Sprinkle with sesame seeds and serve.
Tips
- Nutritional note: homemade teriyaki with little honey to control the sugar.
- Brown rice gives fullness and fiber compared to white rice.
- Cook the chicken in thin strips so it takes the sauce well.
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