Teriyaki Chicken Rice Bowl

Ingredients

• 8 skinless, boneless chicken thighs
• 1/3 cup soy sauce
• ¼ cup brown sugar
• 1 tsp olive oil
• 1 tsp Chinese black vinegar (or malt vinegar)
• 3 tsp minced garlic
• ½ tsp chilli flakes
• 500g cooked black rice
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 cup shiso leaves or Thai basil (can be replaced with rocket)
• 1 cup mixed greens
• 2 spring onions, ribboned
• 120g kimchi
• 2 boiled eggs

Method

• Place the chicken thighs into a large zip-lock bag or sealed container and add all of the teriyaki marinade ingredients.
• Mix well and marinate overnight.
• Cook for 12-15 mins on a clean and hot barbecue.
• Sit aside to cool.
• Heat the black rice according to package instructions and then toss with the soy sauce and sesame oil until lightly coated.
• Portion out into 4 bowls or containers.
• Add a handful of the fresh greens to each bowl, along with the spring onion, 30g of kimchi and half a boiled egg.
• Slice the chicken thighs and add 2 thighs to each bowl.