Poke bowl au poulet teriyaki

Ingrédients

• 2 chicken breasts
• 3 tbsp soy sauce (for the marinade)
• 1.5 tbsp honey (for the marinade)
• 1 tsp sesame oil
• 1 garlic clove, crushed
• 0.5 tsp ground ginger
• 300 g jasmine or sushi rice
• 1 tbsp rice vinegar (for the rice)
• 1 cucumber
• 1 carrot
• 1 avocado
• 150 g cherry tomatoes
• 2 tbsp tahini
• 1 tbsp rice vinegar (for the dressing)
• 1 tbsp soy sauce (for the dressing)
• 1 tsp honey (for the dressing)
• 2 to 4 tbsp water
• Sesame seeds, to taste
• 2 spring onions, sliced
• Fresh cilantro (optional)
• Sunflower oil for frying

Préparation

1. 1

   In a bowl, mix the soy sauce, honey, sesame oil, garlic and ground ginger. Add the chicken breasts and let them marinate for at least 15 minutes.Cook the rice according to the package instructions. Let it cool slightly, then stir in one tablespoon of rice vinegar for extra flavor.Heat a splash of sunflower oil in a skillet over medium heat. Fry the marinated chicken breasts 5 to 6 minutes per side until cooked through and lightly caramelized. Let them rest for 2 minutes, then slice.Meanwhile make the sesame dressing: mix the tahini, rice vinegar, soy sauce, honey and a little water until you have a smooth, creamy sauce. Add water, a tablespoon at a time, until you reach the desired consistency.Slice the cucumber into half-moons, cut the carrot into thin strips, slice the avocado and halve the cherry tomatoes.Divide the rice between the bowls. Arrange the sliced chicken and all the vegetables neatly beside it. Drizzle the sesame dressing over and garnish with sesame seeds, spring onions and, if desired, a sprig of cilantro.Serve immediately and enjoy!