Teriyaki Chicken Rice Bowl. These Grilled Teriyaki Chicken Bowls are made with a homemade teriyaki sauce. These bowls are packed with veggies and can be served with white, brown or cauliflower rice! Hey, this is my first video and I'd like to start with something simple.
We have a great bowl for you today: a Chicken Teriyaki Rice Bowl. If you'd like to watch the video of this recipe, watch it here. Before you go and enjoy the bowl, I'd love for you to head on over to the Take Back Your Health. You can have Teriyaki Chicken Rice Bowl using 12 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Teriyaki Chicken Rice Bowl
- Prepare 3 tbsp of Teriyaki sauce.
- It's 2 tbsp of Peanut oil.
- Prepare 4 cup of Baby spinach.
- You need 8 oz of Sugar snap peas, trimmed and halved.
- It's 1 of Orange bell pepper, cut into strips.
- It's 10 oz of Yellow and/or red cocktail tomatoes, quartered.
- It's 4 of Scallions.
- You need 1/2 cup of Fresh basil leaves, thinly sliced.
- Prepare 2 cup of Shredded rotisserie chicken (skin removed).
- Prepare 1/2 cup of Salted roasted cashews, roughly chopped.
- Prepare of Kosher salt and pepper.
- It's 2 cup of Cooked brown rice.
Calrose rice will get too sticky and brown rice will require longer cooking time. Some have asked if instant rice will work. Instant rice will throw off the cooking times as well. A food trend you're seeing right, left and center, and it starts with a capital F.
Teriyaki Chicken Rice Bowl step by step
- Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper..
- Warm the rice in the microwave. Serve topped with the chicken-vegetable salad..
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