Teriyaki Chicken Rice Bowl

 This time of year is when I realize I have prepared way too many comfort meals!  All meals are comforting but I went a bit overboard with potatoes, casseroles, roasts, etc...all those things that make you warm and happy to your toes.

One of my daughters made teriyaki chicken rice bowls for dinner at her house and I quickly labeled it healthy comfort food.  I especially loved the bright colors as it was a gray day with rain on the way. It was so tasty.  I don't know why we never thought to do this.  It was perfect and we enjoyed every bite.  

Teriyaki Chicken Rice Bowl
adapted from Eating Well

Yield: 4 servings

4-5 green onions
1/4 cup soy sauce
2 Tbsp mirin
2 Tbsp dark brown sugar
3 tsp cornstarch, divided
3/4 tsp fresh ground pepper, divided
1 large chicken boneless, skinless chicken breast, (6-8 oz) cut into bite-size pieces
2 Tbsp vegetable oil, divided
4 cups broccoli florets
1/2 medium red bell pepper, thinly sliced
1 Tbsp grated fresh ginger 
2 cups hot cooked rice
Toasted sesame seeds for garnish (optional)

Start cooking the rice using your preferred method.  While the rice is cooking, prepare the teriyaki chicken.

Cut the green onions, both white and light green, into 1 1/2 inch pieces.  Set aside in a small bowl.  Thinly slice the dark green tops and use for topping.

In a small bowl, combine the soy sauce, mirin, brown sugar, 2 teaspoons cornstarch and 1/2 teaspoon pepper.  Set aside.  In a large bowl, toss the chicken with the remaining teaspoon of cornstarch and 1/4 teaspoon pepper.  

In a large skillet, heat one tablespoon oil over medium high heat.  Add the chicken and cook, stirring occasionally until golden brown and cooked through.  Transfer to a plate.

Heat the remaining one tablespoon oil in the skillet using medium high heat.  Add the broccoli, red bell pepper and the green onion pieces.  Cook, stirring often, until the vegetables are crisp-tender, about 3-4 minutes.  Return the chicken to the pan and stir in the ginger and the reserved soy sauce mixture.  Cook, stirring often, until the sauce thickens and coats the chicken, about 5 minutes.

Place about 3/4 cup rice in the bowls.  Top with the chicken and vegetable mixture and the reserved green onion tops.  Garnish with sesame seeds (optional).


One prep activity that I really dislike is grating ginger.  It is always a stringy mess.  However, the answer to the mess is Crushed Ginger from Trader Joe's.  It is so much easier to take out two cubes than to get frustrated grating away.  If you have never used it, you might consider giving it a try!


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