Wednesday, August 31, 2011

Chicken Teriyaki Bowl

Posted by Tina / 17 comments » / *Recipes, Chicken/Poultry, Fake Out Take Out, Kid Friendly, Main Courses, Quick & Easy

Happy Hump Day! We are officially on our way to Friday again, friends… YAY! PLUS- it’s another LONG weekend with Labor Day on Monday! I love those national holidays that get me an extra day off of work 😉

I am in the process of putting together a slideshow/recap of my trip to New Orleans, but to tie ya’ll over in the meantime I thought I’d give you a simple little recipe. We all love simple sometimes! I made this chicken teriyaki bowl quite a while ago. It was a huge hit with the hubs (and I loved it too). Fresh. Fast. Easy. Delicious.

So why have I been holding out on you guys? Well, you see, I sort of lost misplaced the tiny slip of paper that had my ingredients and directions scribbled on it! hah Yah, I’m high tech like that… my “Recipe Development” consists of scratch paper or random notebooks with tons of writtting and scribbling. That’s how I roll, people. 

Anyhow, lucky for you, I was feeling ambitious before my trip to Nola and decided to clean out our kitchen junk drawer (please, make me feel better and tell me that you all have one - or more - of those too!). Well, in the process of cleaning out our drawer, aforementioned slip of paper magically appeared! So, finally I get to share this tasy recipe with all of you!

Need something quick and simple but also scrumptious? This is your meal. 

Oh, and please don’t chince out on the teriyaki - use a good one (it makes the dish). We love Soy Vay Brand- Their Veri Veri Teriyaki is wonderful, that’s what I used here (also try out the Island Teriyaki for something a touch on the sweeter side). It’s a little more pricy but oh so worth it.

Not sure what to do with the extra teriyaki? Marinade pork tenderloin (or skirtsteak) overnight in it and throw it on the grill -OR- cube up some chicken, marinade over night, kabob with fresh pineapple chunks and throw on the grill. See, I can be resourceful.

Enjoy!

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Chicken Teriyaki Bowl

Yield: 4 servings

Prep Time: 10-15 minutes

Cook Time: 20-25 minutes

Total Time: 30-40 minutes

Ingredients:

For the Teriyaki Chicken:
2 tablespoon canola oil, divided
1 pound chicken breast, cubed into 3/4"-1" cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, halved and sliced
1 (12 ounce) bag of stir-fry vegetables
1 clove garlic, minced
1/4-1/2 cup low sodium chicken broth
1/2-3/4 cup teriyaki of choice
1 tablespoon of corn starch, mixed into 1 1/2 tablespoon water or chicken broth
1 bunch green onions, sliced
2 teaspoons sesame seed, divided

For the Rice:
1 1/2 cups dry long grain rice
3 cups low sodium chicken broth

Directions:

For the Teriyaki Chicken:
Pre-heat 1 tablespoon of the canola oil in a large non-stick skillet (or wok if you have one) over medium-high heat. Make sure it's good and hot! Season chicken with salt, pepper, and garlic powder.

Add seasoned chicken to skillet in an even layer and allow chicken to begin to brown (be sure to turn the chicken to allow all sides to get that nice light golden color). Note: if you over crowd the chicken it will steam and not brown - if you have a small skillet do this step in 2 batches. Should only take 4-6 minutes total in your hot skillet. Remove from skillet and set aside on a clean plate.

Add remaining tablespoon of canola oil to skillet and allow to heat. Add the onion and stir fry veggies and allow to cook for 3-4 minutes (stirring/tossing often). Add the garlic and cook for an additional 1-2 minutes (be sure to stir constantly so it doesn't burn). Add the chicken back into the skillet and cook for 2-3 more minutes, making sure it is completely cooked.

Next, add the chicken broth and teriyaki sauce and bring to a boil. Add in the cornstarch/water mixture and stir well. Allow to bubble and begin to thicken (only about 2-3 minutes). Turn heat off and serve hot over steamed rice! Garnish with a sprinkle of green onions, and 1/2 teaspoon of sesame seeds.

For the Rice:
Prepare rice according to bag instructions. A general rule is 1 part rice to 2 parts liquid. I used 1 1/2 cups rice for this recipe (Yields: 4 1/2 cups cooked). Also, I prefer to use chicken broth to add a little flavor, but you can use water instead if you like.

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