Chicken Teriyaki Rice Bowls


Chicken Ingredients:





  1. Sprinkle cut up chicken with salt.
  2. Stir in 1 tablespoon teriyaki sauce. Set aside or refrigerate for up to 30 minutes.
  3. Add oil to a medium-high heat wok.
  4. Add onion and cook until tender and light golden brown; 5 to 10 minutes
  5. Add garlic, carrots, baby corn (optional), broccoli, and broccoli stems (see my techniques page on how to peel broccoli stems).
  6. Cook for 5 to 10 minutes until tender.
  7. Remove vegetables from wok, set aside.
  8. If necessary, add a tablespoon of oil to wok.
  9. Add chicken to wok, stir and cook for a few minutes until chicken is a light creamy color.
  10. Add vegetables to wok.
  11. Add teriyaki sauce. Stir and cook for a few minutes.
  12. Add pea pods/peas and cabbage, cook for a few minutes.
  13. Serve over steamed rice in bowls.


Makes 4 large servings.

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