Chicken Teriyaki Rice Bowls
Ingredients
Chicken Ingredients:
- 1 boneless, skinless chicken breast cut into small pieces
- ¼ teaspoon salt
- 1 tablespoon teriyaki sauce of your choice
Vegetables:
- 2 tablespoons safflower oil
- 1 head broccoli, separated into small florets along with peeled and sliced broccoli stems
- 1 onion, finely chopped
- 2-3 cloves garlic, minced
- 2 carrots, peeled and chopped or julienned
- ½ head of cabbage, chopped
- One 15-ounce can of baby corn (optional)
- 1 cup fresh Chinese pea pods (see comment section below)
Sauce:
- ½ cup to 1 cup teriyaki sauce (brand of your choice)
Rice:
Instructions
-
Sprinkle cut up chicken with salt.
- Stir in 1 tablespoon teriyaki sauce. Set aside or refrigerate for up to 30 minutes.
- Prepare steamed rice of your choice as per the package instructions making enough for 4 to 6 servings.
- Add oil to a medium-high heat wok.
- Add onion and cook until tender and light golden brown; 5 to 10 minutes
- Add garlic, carrots, baby corn (optional), broccoli, and sliced broccoli stems.
- Cook for 5 to 10 minutes until tender.
- Remove vegetables from wok, set aside.
- If necessary, add a tablespoon of oil to wok.
- Add chicken to wok, stir and cook for a few minutes until chicken is a light creamy color.
- Add vegetables to wok.
- Add teriyaki sauce. Stir and cook for a few minutes.
- Add pea pods and cabbage, cook for a few minutes.
- Serve over steamed rice.
Comments
Makes 4 large servings.If Chinese pea pods are not available you can substitute 1 cup of cooked and drained frozen peas.