There are few dishes that so effortlessly blend vibrant flavor, nourishing comfort, and visual appeal as the humble teriyaki chicken rice bowl. Delicious ingredients elevated by the magic of a glossy, savory-sweet sauce.
Ingredients-
- 3 boneless/skinless chicken breasts or thighs, cut into bite size pieces
- 2 cups broccoli chopped
- 2 cups sliced carrots (I buy the carrot chips)
- 1 can pineapple rings
- 2 cups cooked jasmine rice
- 2 green onions sliced •Sesame seeds Teriyaki Sauce
- 1/2 cup brown sugar, packed
- 1 cups soy sauce
- 1 /2 tsp ground ginger •
- 5 tsp minced garlic or 2 tsp garlic powder
- 2 tbsp apple cider vinegar
- 1/4 cup water
- 1 tbsp sesame oil
- 3 tbsp corn starch
- 1/2 tsp pepper
Instructions-
- Combine all the teriyaki ingredients in a saucepan.
- Set the griddle to medium heat.
- Whisk until smooth and let it thicken. It takes about 10 minutes.
- While that is going drizzle the griddle with a generous amount of oil.
- Pour on the broccoli and carrots. Get a good char going then spray with water and cover to get a steam going.
- After the vegetables are about done drizzle on more oil on open space and add the chicken. Cook until no longer pink.
- Check on the sauce- if it’s too thick add some water.
- Pour half the sauce on the chicken and mix until covered well.
- Pop the pineapple rings on and cook until golden on both sides.
- Plate- Scoop rice in a bowl, next goes the chicken, veggies mix, and pineapple. Pour some sauce on each bowl and garnish with green onions and Sesame seeds.
JENJOY!
