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Teriyaki Chicken and Rice Bowl Recipe

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This recipe for Teriyaki Chicken and Rice Bowl is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Teriaki sauce:
1/4 cup soy sauce
2 Tbsp sweet rice wine
1 Tbsp honey
4 Tbsp brown sugar
1 garlic clove, minced
1/4 tsp ginger paste or ground ginger powder
1/2 Tbsp cornstarch

For bowls:
1 lb chicken breast, sliced
2 cups cooked rice
8 oz broccoli florets
2 carrots, peeled and chopped
sesame oil
extra virgin olive oil
soy sauce
sesame seeds and fresh chives for garnish
Directions:
Directions:
To make the sauce, mix together the cornstarch and 1 Tbsp of water in a small bowl, then set aside. Whisk together all the sauce ingredients and 2 Tbsp of water in a small pot until combined. Bring the mixture to a boil and lower the heat to a simmer. Whisk in the cornstarch-water mixture and cook for 1-2 minutes, until thickened. Set the sauce aside in a warm place.

Steam broccoli and carrots until they are tender with a little bite. Toss the vegetables with a splash of soy sauce and rice wine. Set the vegetables aside in a warm place.

Heat 1 tsp of sesame oil and 1 Tbsp olive oil over medium high heat in a large skillet. Add the diced chicken and cook it until it is golden and cooked through (about 5 minutes). Pour half of the teriyaki sauce over the chicken and cook it for one more minute.

To assemble the bowl, add equal amounts of rice to each bowl. Top with broccoli, carrots, and chicken. Drizzle the bowls with the remaining Teriyaki sauce, sesame seeds, and chives.

 

 

 

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