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Scott’s chicken teriyaki rice bowl with beetroot and cabbage slaw recipe

Scott’s chicken teriyaki rice bowl with beetroot and cabbage slaw recipe

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Created by Scott Garthwaite

This sticky air-fryer chicken rice bowl from Punk Chef Scott Garthwaite is served with sweet teriyaki sauce and a fresh slaw. It would be equally delicious with halloumi or tofu if you wanted to make it vegetarian. Chef and presenter Scott has appeared on Channel 4 and the BBC, using his profile as a deaf man in the industry to promote British Sign Language and greater representation. See method

  • 10 mins to prepare and 35 mins to cook
  • 813 calories / serving

Ingredients

  • 150g sushi rice
  • 1 tbsp rice vinegar
  • ½ tsp sugar
  • 1 tsp soy sauce
  • 4 chicken thighs, halved
  • 3 tbsp teriyaki sauce
  • 80g cooked edamame beans
  • 1 tsp sesame seeds

For the slaw

  • 1 cooked beetroot, grated
  • 80g red cabbage, core removed and finely sliced
  • 2 tbsp mayonnaise
  • 1 tsp lime juice
  • 1 spring onion, finely sliced
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    3420kj
    813kcal     41%

  • Fat

    28g 40%

  • Saturates

    4g 19%

  • Sugars

    11g 12%

  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 98.8g Protein 36.6g Fibre 8.2g

Method

  1. Cook the sushi rice following pack instructions.
  2. While the rice is still warm, stir in the rice vinegar, sugar and soy sauce. Mix gently until just combined.
  3. Preheat the air-fryer to 180°C. Cook the chicken thighs for 12 minutes, until hot all the way through and starting to crisp at the edges.
  4. While the chicken thighs cook, place the grated beetroot and finely sliced red cabbage in a bowl. Add the mayonnaise, lime juice and half the finely sliced spring onion. Mix well.
  5. Once the chicken thighs are cooked, place in a bowl and toss together with the teriyaki sauce.
  6. Divide the seasoned rice between two bowls, top with the teriyaki chicken, the slaw and the edamame beans. Sprinkle the sesame seeds and remaining sliced spring onion over the top to serve.

Tip: Consider a food processor to grate the beetroot and slice the cabbage – for a less messy alternative.

See more Accessible recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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