Chicken Teriyaki and Vegetable Rice Bowl
Flavorful chicken, fresh veggies, and garlic rice. Yum!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| Chicken Teriyaki: | |
| 5 | boneless skinless chicken thighs, trimmed of any excess fat |
| 1/4 cup | soy sauce |
| 2 tablespoons | brown sugar |
| 2 tablespoons | chicken broth |
| 2 tablespoons | rice vinegar |
| 1/2 teaspoon | sesame oil |
| 2 cloves | of garlic, minced |
| 1 teaspoon | fresh ginger, finely grated |
| 1/4 teaspoon | red pepper flakes |
| 2 teaspoons | toasted sesame seeds |
| Rice: | |
| 1 teaspoon | butter |
| 1 teaspoon | olive oil |
| 4 cloves | garlic, minced |
| 3/4 cup | uncooked jasmine rice |
| 1 1/2 cups | chicken broth |
| sea salt and white pepper, to taste | |
| 1 tablespoon | fresh parsley, chopped |
| Asian Vegetables: | |
| 2 teaspoons | canola oil |
| 2 teaspoons | sesame oil |
| pinch | crushed red pepper flakes |
| 1/4 | red onion, thickly sliced |
| 1 cup | broccoli |
| 1/2 | red bell pepper, sliced |
| 1 cup | of shiitake mushrooms, sliced |
| 1 cup | snow pea |
| 1/4 cup | carrot matchsticks |
| 2 cloves | garlic, minced |
| sea salt and freshly cracked pepper, to taste | |
Directions:
Marinate the chicken – Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
Make the rice – Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork.
Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Let the meat rest for a few minutes then slice.
While the chicken is cooking, heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the red onion, broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds.
Spoon rice into each bowl then top with chicken slices and veggies sprinkle the top with toasted sesame seeds. Serve with soy sauce on the side, if desired.
Source: https://www.fortheloveofcooking.net/2015/06/teriyaki-chicken-and-vegetable-rice-bowl.html
