Monday, 13 April 2015

Chicken Donburi and Spicy Cabbbage

I’ve been going to Wagamama’s for a very long time, and although I love their food – I never came out thinking YES – that was amazing!  Well, that was until they added a new item to their menu a couple of years back – and I fell in love with it!

The Chicken Donburi!  Well what can I say, I love it, every time I go it is my staple dish – but was shocked at the amount of calories that was in it, considering to me it felt like something really healthy!    So decided to do some research ‘Donburi’ which is pretty much how you say ‘bowl’ in Japanese.   The opportunities were now endless with this information – it’s a bowl that features rice and anything else delicious you want included.  Ideas were coming out of my ears, but I decided to mark my first ever dabble of a homemade donburi with my version of my fave Wagamama’s special, and not feel so guilty when eating it! 

There is also one little addition to their version, which I think is basically why I like it so much..  KIMCHI! Oh my  I love the stuff, in fact I could lie in a bath of it and eat my way through in a happy Kimchi coma.  But, unfortunately, I do not have the time nor the resources to ferment cabbage – so decided to knock up my very own version which is totally unauthentic but delicious never the less! 

Calories: 412  •  Slimming World: FREE on Extra Easy Plan 

 Weight Watchers Pro Points: 9PP • WeightWatchers Filling & Healthy Values: Free*

Preparation Time: 15 Minutes+
Cooking Time: 20 Minutes
Serves 2

You Will Need:

2 Chicken Breasts
4 Tbsp Soy Sauce
2 Garlic Cloves Chopped
1 Carrot Grated or Spiralised
45g (half pack) Peashoots
250g Rice Cooked
Frylight/Calorie Controlled Oil Spray

For the Cabbage:
1/2 Savoy Cabbage Shredded
1 Tsp Tomato Puree
1 Tsp Rice Wine Vinegar
1 Tsp Siracha Hot Sauce, if you don’t have this any version will work i.e tabasco


Place the chicken into a bowl, add the soy and garlic, coat thoroughly cover and place in the fridge for at least 15 minutes.  The longer you leave it the better the flavour will be, so for added flavour keep in the fridge overnight.

To Make the Cabbage:

Bring a pan of water to the boil, and cook the cabbage until just tender and still has a bit of bite.

Transfer to a frying pan sprayed with oil, add the tomato paste and vinegar and stir through, trying to coat as much of the cabbage as possible – if it is too clumpy add a little bit of water

Add the hot sauce, and fry until the cabbage is a little drier and full of flavour – set aside.  This can be made ahead of time, as it can be eaten hot or cold.


Once marinated, spray a frying pan with oil and on a medium to low heat cook the chicken.  If the pan is getting too dry add a little water to help it along its way.

Add the remaining marinade and garlic to the pan when it is almost cooked through and allow it to suck up all that lovely juice! Take out the pan and slice

In a deep bowl, add the cooked rice, top with the raw carrots, sliced chicken and pea shoots.  Serve the spicy cabbage on the side and add as much or as little as you like – I tend to eat the whole lot!   If you have any sauce left in the pan – pour this over.  You may also want to add a little more soy to the rice and veggies if you prefer!


*Free if using cooked brown rice

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