Teriyaki chicken rice boxes
Sticky teriyaki chicken over rice with cucumber. A Japanese-style lunchbox.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets300 g
- Basmati rice250 g
- Teriyaki sauce80 g
- Cucumber1 cucumber
- Spring onions½ bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.250 g basmati rice
- Cut the chicken into bite-size pieces. Heat a little oil in a frying pan over a medium-high heat and fry for 6 to 8 minutes, turning, until golden and cooked through.300 g chicken breast fillets
- Pour in the teriyaki sauce and let it bubble for 1 to 2 minutes, stirring, until sticky and coating the chicken.80 g teriyaki sauce
- Slice the cucumber and the spring onions. Pack the rice, chicken and cucumber into lunchboxes and scatter with the spring onions. Cool before putting the lids on, and keep in the fridge.1 cucumber½ bunch spring onions
Cool the rice quickly and keep it in the fridge until lunch.
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