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Filled with colourful layers of wholesome goodness, these Teriyaki Jars are the perfect grab and go meals! Prep yourself a week’s worth of healthy lunches, and you’re on track with watching your weight and wallet!
Cooking Time:
Total time: 15mins – 30mins
Cook Method: Marinate & Fry
Ingredients
500g chicken tenderloin
Teriyaki sauce – 5 tbsp (for marinade) + 8 tbsp (to serve)
1 tbsp cooking oil (for frying)
1 cup red cabbage (sliced thinly)
1 cup carrots (shredded, blanched)
1 cup cucumber (sliced thinly)
1 cup corn (blanched)
20 dried shiitake mushroom slices (soaked in water until it softens)
1 package hiyashi wakame (seaweed salad)
2 cups cooked sushi rice (cooled)
2 tbsp sushi rice seasoning (or 2 tbsp vinegar + 2 tbsp sugar + ½ tsp salt)
Beni shoga (pickled ginger)
Sesame seeds (for garnishing)
Instructions
In a bowl, add 5 tbsp teriyaki sauce to chicken tenderloins. Set aside to marinate for 5 mins.
In the meantime, add sushi rice seasoning to rice and mix well.
Add 1 tbsp oil to a pan, and heat over medium-high heat. Add chicken tenderloins and pan-fry for 5-10 mins, or until meat is fully cooked through. Then, set chicken pieces aside to cool. Once cooled, slice to bite-sized pieces.
Gather all the ingredients and prepare four clean jars.
Start assembling by adding 2 tbsp teriyaki sauce to each jar. Then, add ingredients layer by layer – chicken pieces, cucumber, red cabbage, corn, shiitake mushroom, seaweed salad, sushi rice, and top with pickled ginger and a sprinkling of sesame seeds.
Refrigerate jars up to 5 days. Enjoy meal straight from the jar or, empty all contents into a bowl and tuck in!
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