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Rice Bowl Recipe

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This recipe for Rice Bowl, by , is from Made with Love for Zackary Brent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Koyle


½ lb. Boar’s Head Bold Ichiban Teriyaki Style Chicken, sliced ¼” thick
1 cup white rice
¼ cup carrots, matchstick cut
¼ cup celery, sliced thin
1 fresno chili, deseeded and julienned
1 Tbsp. pickled ginger
2 tsp. scallions, sliced thin
4 tsp. cilantro
1 cup gluten-free teriyaki sauce (recipe listed below)
2 chicken breasts boiled or broiled and cut into chunks.

Teriyaki Sauce Ingredients:
½ cup tamari sauce
2 Tbsp. + 2 tsp. rice wine
1 Tbsp. + 2 tsp. light brown sugar
¼ cup sugar
1½ tsp. garlic, minced
¼ cup + 1 Tbsp. water
½ Tbsp. cornstarch

Steam white rice per package instructions and spoon into two bowls for serving.
Place the Boar’s Head Bold Ichiban Teriyaki Style Chicken onto a clean work surface and julienne.
Spoon half the chicken, carrots, celery, chili and pickled ginger into each bowl.
Sprinkle with scallions, cilantro and cashews.
Drizzle with the teriyaki sauce (recipe listed below) and serve.

Teriyaki Sauce Directions:
Heat tamari sauce, rice wine, light brown sugar, sugar, garlic and ¼ cup water in a saucepan on medium heat until all sugar is dissolved.
In a small bowl, mix the cornstarch and remaining tablespoon of water.
Add cornstarch mixture to the saucepan and simmer for approximately 3-5 minutes, until thickened.

Number Of Servings:
Number Of Servings:




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