Teriyaki Chicken Bowl with Rice & Veggies

Andy Anderson !

By
@ThePretentiousWichitaChef

I love Chinese takeaway… As a matter of fact, if you don’t like Chinese takeaway, then you’re not American (that’s a joke).

However, about ten years ago, I started making my own, and never looked back.

It took three attempts at the sauce before I got what I was looking for... nicely sweet with a perfect bit of sour from the vinegar.

This is my idea of an amusing rice/chicken dish with some good veggies, great taste, and can be thrown together in a minimum of time.

So, you ready… Let’s get into the kitchen.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

PLAN/PURCHASE

THE SAUCE

1/2 c
tarmari
1/4 c
apple cider vinegar
1 tsp
arrowroot powder
1/2 c
honey, less 2 tablespoons
1 clove
garlic, minced
1 tsp
fresh ginger, minced
black pepper, freshly ground, to taste

THE CHICKEN & VEGGIES

2 medium
boneless, skinless chicken breasts
baby carrots, or regular carrots sliced on the bias
broccoli florets
cauliflower
long-grain white rice

OPTIONAL ADDITIONS

thinly-sliced scallions (the green part), for garnish
toasted sesame seeds, for garnish

Step-By-Step

1PREP/PREPARE
2Chef’s Note: Cook the rice using about ten-percent less water, and cook until slightly firm to the bite, about 16-18 minutes. Cover & reserve
3THE SAUCE
4Gather your ingredients.
5Add the tamari, and apple cider vinegar to a sauté pan, over medium-low heat.
6Whisk in the arrowroot powder.
7Add the honey, garlic, ginger, and black pepper (to taste).
8Stir the ingredients until the liquid begins to simmer, and thicken, about 10 minutes.
9Chef's Note: I like a bit of a sour tang to my sauce... But this sauce can be customized to your particular tastes. If you want the sauce sweeter, then add less vinegar.
10THE CHICKEN & VEGGIES
11Add the chicken breasts to the simmering sauce.
12Cover, and allow to lightly simmer, until the chicken is cooked through, about 20 minutes.
13Chef’s Note: Depending on the thickness of the chicken breasts, this might take a bit longer. An instant-read thermometer should register an internal temperature of 165f (75c).
14Remove the sauce and chicken from the sauté pan, and reserve.
15Chef’s Note: Do not wipe out the sauté pan.
16Add the veggies to the pan with a 1/8-cup of water, and bring up to the boil.
17Cover and steam for about 3 minutes.
18Plate/Present
19Remove the chicken from the sauce, and cut on the bias.
20Add some rice to the bottom of a bowl.
21Add some veggies on top of the rice.
22Add the sliced chicken, and drizzle with the sauce.
23Add the optional sesame seeds, and scallions, if using. Enjoy.
24Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy, Heirloom