Teriyaki Chicken and Vegetable Rice Bowl
Servings 4
Equipment
- Large Saucepan with Lid
- Large Wok or Large Cast Iron Skillet
Ingredients
- 2 tsp toasted sesame seeds
- 5 boneless skinless chicken thighs, trimmed of any excess fat
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp chicken broth
- 2 tbsp rice vinegar
- 2 cloves of garlic, minced
- 1 tsp fresh ginger, minced
- ½ tsp sesame oil
- ¼ tsp crushed red pepper flakes,
Rice:
- 2 tsp butter
- 4 cloves of garlic, minced
- ¾ cup Jasmine rice, rinsed
- 1½ cups chicken broth **You can also use veg broth or water
- Sea salt and white pepper, to taste
- 1 tbsp fresh parsley, chopped, if desired
Vegetables:
- 2 tsp vegetable oil
- 2 tsp toasted sesame oil
- Pinch of crushed red pepper flakes, to taste
- ¼ red onion, thickly sliced
- 1 cup broccoli florets
- ½ bell pepper, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup snow peas, trimmed
- 1 cup of carrot matchsticks
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Serving:
- Toasted sesame seeds
- Soy Sauce
- Sriracha sauce
Instructions
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 them in the refrigerator for up to 4 hours.
Prepare the Rice:
- Heat the butter and olive oil in a large 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 for 20 minutes. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid, add the parsley, and fluff rice with a fork.
Prepare the Chicken & Vegetables:
- Heat a large wok or large cast iron 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. Enjoy.