☀️ Lunch — 650 Kcal Teriyaki Chicken And Sushi Rice

Let's Cook

1. Step 1.

   Slice the chicken breast into thin strips, about 1 cm wide, and set aside. This ensures quick and even cooking.

2. Step 2.

   In a small bowl, combine the soy sauce, honey, grated ginger, and minced garlic to make the teriyaki mixture. Stir until the honey is fully dissolved and set aside.

3. Step 3.

   Heat a non-stick pan over medium-high heat. Add the chicken strips and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 74°C/165°F).

4. Step 4.

   While the chicken cooks, season the cooked sushi rice with rice vinegar, fluffing gently with a fork or rice paddle. Adjust the amount of vinegar to taste.

5. Step 5.

   In another small bowl, mix the Greek yogurt, sriracha, and lime juice to make the spicy yogurt sauce. Set aside.

6. Step 6.

   Once the chicken is cooked, pour the teriyaki mixture into the pan. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy, coating the chicken evenly. Remove from heat.

7. Step 7.

   While the chicken finishes, prepare the nori shells: cut or fold each nori sheet into a taco shape, using a knife or scissors to create a shell that can hold fillings. If needed, use a small piece of rice as 'glue' to hold the shape.

8. Step 8.

   Fill each nori shell with a layer of sushi rice, then add the teriyaki chicken, edamame, sliced cucumber, and grated carrot.

9. Step 9.

   Drizzle the spicy yogurt sauce over the top. Finish by sprinkling sesame seeds and sliced spring onion over the tacos.

10. Step 10.

    Serve immediately.