My healthy take on a dish enjoyed around the world
It’s hard to find a takeaway meal at a mall that’s either not heavy and leaves you feeling sluggish after eating or isn’t burgers and fries, but I love a good chicken donburi. Rice, vegetables, teriyaki chicken and mayo I never thought it would taste as good as it does and is now one of my favourites. So I decided to attempt at making my own version but make it even healthier. I started eating way healthier than I used to and lost a lot of weight and feel the best I have been in years. A mix of exercise and eating habits you can change your life and stuff like this is what I now eat. Its not only a healthy easy option but if I do say myself, delicious. Change up white rice for brown rice and homemade teriyaki chicken made with tamari rather than soy sauce but you wouldn’t know the difference. I wanted food to still taste good and look good so it would keep me from resorting back to unhealthy food and well I think I have. So if you like an easy yummy dinner or lunch well this is for you. Get cooking.
All the fresh ingredients I used but if there are other vegetables you want to add then ahead and experiment and see what works for you.
You can julienne carrots the old fashion way with a knife, which is good to learn but to speed up time and still walk away with even cuts this speedy gadget is a handy tool. It works like a peeler but uses sharp teeth to cut into thin perfect julienne strips. Cuts prep time down which for busy working people always helps.
Here are all my nicely cut vegetables. Unfortunately you can only use the gadget to cut the carrots, you still have to use a knife cut up the rest.
Cut the chicken breast into a large dice on a separate chopping board to prevent contamination.
Fry chicken in a pan until cooked before adding the mirin and tamari sauce and cook to thicken the sauce slightly.
Add cooked brown rice into the bottom of the bowl.
Then add the vegetables, as much or as little as you want.
Top with chicken and sauce. Then drizzle over Kewpie (Japanese Mayonnaise).
Teriyaki Chicken Donburi
Serves 2
Ingredients:
1 chicken breast or thigh
1 Packet microwave brown rice
1 Carrot
1 Spring onion
¼ capsicum, any colour
¼ cup Frozen corn kernels
80g Cabbage
¼ cup Mung bean sprouts
¼ cup Tamari
¼ cup Mirin
Kewpie mayonnaise
Peel the carrot and julienne (cut into thin slices) and set aside. Finely shred the cabbage and set aside. Cut the spring onion in half and save the green end for a salad or something another day and with the other end cut in half lengthways.
Then julienne both halves and set aside. Lastly julienne the capsicum and set aside. I like keeping the vegetables in separate piles as then when it comes to assemble you can add as much of each vegetable as you want.
Place corn kernels in a ramekin and cook in microwave on high for 1-2 minutes and remove and leave to cool.
On a different chopping board cut the chicken breast into 2cm cubes. Heat a drizzle of oil in medium frying pan over medium-high heat, once heated add in the chicken and pan fry for about 8 minutes or until cooked all the way through, tossing every now and then so the chicken Cooks evenly.
Once cooked turn off the heat but leave pan on the element and add in the tamari and mirin. Let bubble and cook for a couple of minutes until chicken is evenly coated and has thickened slightly.
Follow instructions on rice packet and cook in the microwave then add about a cup of rice to a bowl. Add vegetables on top as much or as little as you want. Sprinkle over cooked sweetcorn and add the chicken on top.
Drizzle over the slightly thicken teriyaki sauce that’s left in the pan and finally drizzle some Kewpie mayonnaise on top, again as much or as little as you like. That’s it folks, a nice yummy healthy lunch or dinner. One of my new favourites.
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