Bowl with chicken, rice and vegetables

Ingredients for 2 servings:

• 125 g jasmine rice
• 175 g chicken breast, cut into strips, optionally vegetarian chicken substitute
• ½ broccoli, fresh
• 100 g soy sprouts or mung bean sprouts
• 100 g fresh leaf spinach
• 250 g mushrooms, fresh
• ½ cucumber(s)
• some sesame, black or white
• 150 ml teriyaki sauce
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

First, cook the rice as directed on the package and then fry the chicken in a pan. Meanwhile, clean the mushrooms, wash the broccoli, and chop both. Then fry the mushrooms in a little oil in another pan. In the meantime, wash the spinach leaves and cucumber, and chop the cucumber. Transfer the cooked chicken to a separate bowl and toss with a little teriyaki sauce and some sesame seeds. Add the broccoli to the mushrooms once they have browned and sauté for a few minutes. To serve, first place the rice in the center of the bowl/plate. Then drizzle with a little teriyaki sauce. Arrange the broccoli, mushrooms, spinach leaves, cucumber, and bean sprouts around the rice. Arrange the chicken on top of the rice. Finally, drizzle with the remaining teriyaki sauce.