Garlic Teriyaki Chicken & Avocado Rice Bowl – Hiroko’s Recipes


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.

Makes

2 Servings

Ingredients

250 to 300g 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 clove Garlic *grated
1 to 2 tablespoons Soy Sauce
1 to 2 teaspoons Toban Djan (Chilli Bean Sauce)
1 tablespoon Sugar
1 tablespoon Mirin
1 tablespoon Water

Method

Combine all the sauce ingredients in a small bowl. *Note: Toban Djan is salty. If you add more, use less Soy Sauce.Heat a small amount of Oil and cook Chicken until nicely browned and cooked though. Add the sauce, then add Avocado and quickly combine.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.



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