Teriyaki and Sesame Cabbage Bowls

40 mins
Serves 1
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Directions

  1. 1Cook rice according to package instructions.
  2. 2Cook rice according to package instructions.
  3. 3Cook rice according to package instructions.
  4. 4Shred cabbage using a mandoline.
  5. 5Shred cabbage using a mandoline.
  6. 6Shred cabbage using a mandoline.
  7. 7Slice cucumber into thin strips.
  8. 8Slice cucumber into thin strips.
  9. 9Slice cucumber into thin strips.
  10. 10Finely chop spring onions.
  11. 11Finely chop spring onions.
  12. 12Finely chop spring onions.
  13. 13Grate ginger.
  14. 14Grate ginger.
  15. 15Grate ginger.
  16. 16In a bowl, whisk together grated ginger, soy sauce, sesame oil, and tahini.
  17. 17In a bowl, whisk together grated ginger, soy sauce, sesame oil, and tahini.
  18. 18In a bowl, whisk together grated ginger, soy sauce, sesame oil, and tahini.
  19. 19Season chicken thighs with salt and pepper.
  20. 20Season chicken thighs with salt and pepper.
  21. 21Season chicken thighs with salt and pepper.
  22. 22Sear chicken thighs in a frying pan until cooked through.
  23. 23Sear chicken thighs in a frying pan until cooked through.
  24. 24Sear chicken thighs in a frying pan until cooked through.
  25. 25Add the prepared sauce to the pan and cook for a few minutes until the sauce thickens.
  26. 26Add the prepared sauce to the pan and cook for a few minutes until the sauce thickens.
  27. 27Add the prepared sauce to the pan and cook for a few minutes until the sauce thickens.
  28. 28Combine shredded cabbage, sliced cucumber, and chopped spring onions in a bowl. Pour the sesame dressing over the salad and mix well.
  29. 29Combine shredded cabbage, sliced cucumber, and chopped spring onions in a bowl. Pour the sesame dressing over the salad and mix well.
  30. 30Combine shredded cabbage, sliced cucumber, and chopped spring onions in a bowl. Pour the sesame dressing over the salad and mix well.
  31. 31Slice the cooked chicken into smaller pieces.
  32. 32Slice the cooked chicken into smaller pieces.
  33. 33Slice the cooked chicken into smaller pieces.
  34. 34Assemble the bowls by layering cooked rice, cabbage salad, and sliced chicken. Garnish with spring onions.
  35. 35Assemble the bowls by layering cooked rice, cabbage salad, and sliced chicken. Garnish with spring onions.
  36. 36Assemble the bowls by layering cooked rice, cabbage salad, and sliced chicken. Garnish with spring onions.

Ingredients

  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 small cabbage
  • 1 small cabbage
  • 1 small cabbage
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 3 spring onions
  • 3 spring onions
  • 3 spring onions
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

mandolineknifefrying panmeasuring spoonsmeasuring cupbowl