Asia bowl with herb salad
Ingredients
- 150 g jasmine rice
- Salt
- pepper
- sugar
- 5 tbsp teriyaki sauce
- 4 tablespoons soy sauce
- 2 teaspoons toasted sesame seeds
- 200 g skinless chicken breast
- 2 tomatoes
- 1 avocado
- 3 tablespoons lime juice
- 3 stalks of coriander leaves
- 3 stalks Thai basil
- 3 stalks dill
- 1 tablespoon oil
- 1 tbsp roasted peanuts
Instructions
- Cook rice in salted water according to the package instructions and keep warm.
- Mix together the teriyaki, soy sauce, sesame seeds and a pinch of sugar.
- Cut the meat lengthways into 6 thin slices and skewer on 6 wooden skewers.
- Wash tomatoes and cut into eighths.
- Halve the avocado, remove the stone, peel the pulp, cut into slices and sprinkle with 1 tbsp lime juice.
- Wash the herbs, pluck the leaves and cut roughly.
- Heat the oil in a wide pan.
- Salt and pepper the skewers and fry for 2 minutes on each side over high heat.
- Add 2 tablespoons of sesame soysauce, turn the skewers in it and drizzle with 2 tablespoons of lime juice.
- Divide the rice, tomatoes, avocado and herbs in 2 bowls and arrange the skewers on top.
- Sprinkle with peanuts and serve with the remaining sesame soy sauce.
Nutritional Information
Calories: 700 kcal
