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Le Chaudron recipe
Bowl poulet teriyaki ananas
Teriyaki chicken and pineapple bowl
⏱ 25 minServes 2Easy390 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)chicken breast
100 g (3½ oz)rice
150 g (5 oz)fresh pineapple
60 g (2 oz)broccoli
3 tbspsoy sauce
1 tbsphoney
1cm of ginger
1 clovegarlic
1 tbspsesame oil
2scallions
- 200 g (7 oz) chicken breast
- 100 g (3½ oz) rice
- 150 g (5 oz) fresh pineapple
- 60 g (2 oz) broccoli
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 cm of ginger
- 1 clove garlic
- 1 tbsp sesame oil
- 2 scallions
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the rice and cook, covered, in 1½ times its volume of boiling salted water for 12 minutes.
- Make the teriyaki sauce: mix the soy sauce, honey, grated garlic and grated ginger.
- Cut the chicken into 3 cm (1¼ in) cubes and marinate in half the sauce for 15 minutes.
- Cut the broccoli into florets and steam for 5 minutes until tender-crisp.
- Cook the chicken in a nonstick skillet over medium-high heat for 5 minutes per side.
- During the last minute, pour over the rest of the sauce to glaze.
- Fluff the cooked rice and divide between 2 large bowls.
- Arrange the chicken, diced pineapple and broccoli in sections. Drizzle with sesame oil and sprinkle with scallions.
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