• 150g Chicken Breast Chicken Breast, skinless, grilled
• 120g jasmine rice Jasmine Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g mushrooms Mushrooms
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the red cabbage and mushrooms, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: jasmine rice first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the sesame seeds.

Tap ingredients and steps to tick them off as you cook.