Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Chicken breast, diced | 250g |
| Teriyaki marinade | 20mL |
| Uncooked rice | 1.25 cups |
| Carrot, julienne or shredded | 1 |
| Cucumber, diced | 1 |
| Cherry tomatoes, halved | 100g |
| Avocado, diced | 1/2 |
| Edamame beans | 60g |
| Nori sheets | 2 sheets |
| Coriander | 1/4 bunch |
| Soy sauce | To serve |
Method
|
1
Combine diced chicken breast with teriyaki marinade in a bowl. Cover and refrigerate for 30 minutes. |
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2
Cook rice according to packet directions and allow to cool. Divide rice into a bowl for each room. |
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3
Prepare fillings (carrot, cucumber, cherry tomatoes, avocado, and edamame beans) and arrange on platter for each room with tongs for serving. |
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4
Thinly slice nori sheets and place in a small bowl on each platter. |
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5
Pick coriander leaves and place in a small bowl on each platter. |
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6
Heat a non stick frying pan over a medium heat. Cook marinated chicken for 5 minutes or until cooked through. Place chicken in bowls for each room with tongs for serving. |
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7
Allow children to self-serve rice, chicken, fillings and toppings. Provide soy sauce for serving. |