← All recipes

🍽️ Basmati Rice Bowl with Teriyaki Chicken, Mango and Avocado

599 kcal · 30 min · 4 servings

Ingredients

• 0.5 Savoy cabbage (300 g)
• 1 piece Ginger (20 g)
• 2 tbsp Sesame oil
• Salt
• 250 g ORYZA (Himalaya Basmati Rice)
• 400 g Chicken breast fillet
• 1 Garlic clove
• 70 ml Soy sauce
• 2 tbsp Rice vinegar
• 1 tsp Rice syrup
• Pepper
• 1 tsp Cornstarch
• 1 Mango
• 1 Avocado
• 200 g Red cabbage
• 2 Spring onions
• 1 bunch Thai Basil (20 g)
• 100 g Wakame seaweed (salad; refrigerated section)
• 1 tbsp white sesame (10 g)
• 1 tbsp black sesame (10 g)

Instructions

1. 1. Wash the Napa cabbage and slice it into thin strips.
2. 2. Peel the ginger and chop it finely.
3. 3. Heat 1 tablespoon of sesame oil in a pan.
4. 4. Add the Napa cabbage and ginger to the pan.
5. 5. Sauté the vegetables over medium heat for 3–5 minutes.
6. 6. Season the mixture with salt.
7. 7. Set the pan aside.
8. 8. Bring 1 liter of salted water to a boil in a pot.
9. 9. Add the Basmati rice to the boiling water.
10. 10. Stir the rice once.
11. 11. Cover the pot.
12. 12. Simmer the rice on the lowest heat setting for 10–12 minutes.
13. 13. Wash the chicken breast fillets.
14. 14. Pat the meat dry.
15. 15. Cut the chicken into strips.
16. 16. Peel the garlic.
17. 17. Chop the garlic.
18. 18. Whisk together soy sauce, rice vinegar, rice syrup, pepper, and garlic in a small saucepan.
19. 19. Heat the remaining oil in a pan.
20. 20. Fry the chicken strips over medium heat for 5–7 minutes.
21. 21. Turn the chicken strips while frying.
22. 22. Bring the sauce to a boil.
23. 23. Mix the cornstarch with 1 teaspoon of cold water.
24. 24. Stir the cornstarch mixture into the boiling sauce.
25. 25. Let the sauce boil briefly to thicken.
26. 26. Set the sauce aside.
27. 27. Add the chicken strips to the sauce.
28. 28. Peel the mango.
29. 29. Remove the flesh from the mango pit.
30. 30. Cut the mango flesh into strips.
31. 31. Halve the avocado.
32. 32. Remove the pit from the avocado.
33. 33. Scoop out the avocado flesh with a spoon.
34. 34. Cut the avocado flesh into strips.
35. 35. Clean the red cabbage.
36. 36. Wash the red cabbage.
37. 37. Slice the red cabbage into thin strips.
38. 38. Lightly salt the red cabbage.
39. 39. Massage the red cabbage with your hands until soft.
40. 40. Clean the spring onions.
41. 41. Wash the spring onions.
42. 42. Slice the spring onions diagonally into rings.
43. 43. Drain the Basmati rice in a sieve.
44. 44. Let the rice drip dry.
45. 45. Return the rice to the pot.
46. 46. Let the rice rest for about 3 minutes.
47. 47. Wash the basil.
48. 48. Shake off excess water from the basil.
49. 49. Pluck the basil leaves.
50. 50. Fluff the Basmati rice with a fork.
51. 51. Divide the rice among 4 bowls.
52. 52. Add seaweed salad to the bowls.
53. 53. Add the red cabbage to the bowls.
54. 54. Add the ginger-Napa cabbage mix to the bowls.
55. 55. Add the mango to the bowls.
56. 56. Add the avocado to the bowls.
57. 57. Top the bowls with the Teriyaki chicken strips.
58. 58. Add the spring onions to the bowls.
59. 59. Add the basil to the bowls.
60. 60. Sprinkle sesame seeds over the bowls.
61. 61. Serve the bowls.

Nutrition per serving

• kcal: 599
• Protein: 38 g · Fett/Fat: 17 g · Carbs: 72 g