Garlic Teriyaki Chicken & Avocado Rice Bowl

Name: Garlic Teriyaki Chicken & Avocado Rice Bowl
Yield: 2 servings
Cuisine: British
Ingredients: 250-300 g Chicken Thigh Fillets *cut into bite-size pieces; 1 teaspoon Oil *optional; 1 Avocado *cut into small pieces; 2 servings Freshly Cooked Rice; Toasted Sesame Seeds; 1/2 sheet Nori *cut into thin strips OR torn into small pieces; <Sauce>; 1-2 tablespoons Soy Sauce; 1 clove Garlic *grated; 1-2 teaspoons Toban Djan (Chilli Bean Sauce); 1 tablespoon Sugar; 1 tablespoon Mirin; 1 tablespoon Water

Hiroko Liston @hirokoliston

Melbourne, Australia

Do you cook Avocado? Many years ago, at a local Italian restaurant, I was surprised to find cooked Avocado in my chicken dish. I had never cooked Avocado before. Since then I sometimes add Avocado to my stir-fries. However, you got to add it at the very end of cooking.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

250-300 gChicken Thigh Fillets *cut into bite-size pieces
1 teaspoonOil *optional
1Avocado *cut into small pieces
2servings Freshly Cooked Rice
Toasted Sesame Seeds
1/2 sheetNori *cut into thin strips OR torn into small pieces
<Sauce>
1-2 tablespoonsSoy Sauce
1 cloveGarlic *grated
1-2 teaspoonsToban Djan (Chilli Bean Sauce)
1 tablespoonSugar
1 tablespoonMirin
1 tablespoonWater

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Steps

1

Combine all the sauce ingredients in a small bowl. *Note: Toban Djan is salty. If you add more, use less Soy Sauce.
2

Heat a small amount of Oil and cook Chicken until nicely browned and cooked though. Add the sauce, then add Avocado and quickly combine.
3

Half fill a bowl with Freshly Cooked Rice and cover it with the Chicken & Avocado mixture. Sprinkle with Toasted Sesame Seeds, and top with Nori.