Thursday, October 31, 2013

Teriyaki Chicken and Veggie Rice Bowls

These quick rice bowls are a perfect throw together meal.  Practically any vegetable you have in your fridge will work well, and I always use leftover chicken.  The sauce is simple and delicious, and I love that it is sweetened with honey.  We go back to this quiet often at our house.

Teriyaki Chicken and Rice Bowls
Recipe modified from Eat Good 4 Life

2 Tbsp. olive oil
1 lb chicken breast, cooked and cubed
2 cloves garlic, minced
1 lb. broccoli
4 carrots, sliced
red pepper flakes, to taste

2 tsp. ground ginger
1/2 c. soy sauce
1/2 c. cold water
1/2 c. honey
1 Tbsp. cornstarch

In a small bowl mix the ground ginger, soy sauce, water, honey and cornstarch together.
In a large skillet, heat oil.
Cook carrots, about 5 minutes, and add in the garlic and the chicken.
Once chicken is heated through, add in the teriyaki sauce and stir.
Add broccoli on top, but do not stir.
Bring to a boil, cover, and steam the broccoli for about 4 minutes.
Remove lid, stir and season to taste with pepper flakes.

Serve over rice.

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