teriyaki chicken bowl with rice & veggies

Name: Teriyaki Chicken Bowl with Rice & Veggies
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: ## PLAN/PURCHASE; ## THE SAUCE; 1/2 cup(s) tarmari; 1/4 cup(s) apple cider vinegar; 1 teaspoon(s) arrowroot powder; 1/2 cup(s) honey, less 2 tablespoons; 1 clove(s) garlic, minced; 1 teaspoon(s) 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

36 Pinches 21 Photos

Andy Anderson !

Wichita, KS

Updated on Feb 7, 2016

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.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

PLAN/PURCHASE
THE SAUCE
1/2 cup tarmari
1/4 cup apple cider vinegar
1 teaspoon arrowroot powder
1/2 cup honey, less 2 tablespoons
1 clove garlic, minced
1 teaspoon 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

How To Make teriyaki chicken bowl with rice & veggies

Step 1

PREP/PREPARE

Step 2

Chef’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
Step 3

THE SAUCE
Step 4

Gather your ingredients.
Step 5

Add the tamari, and apple cider vinegar to a sauté pan, over medium-low heat.
Step 6

Whisk in the arrowroot powder.
Step 7

Add the honey, garlic, ginger, and black pepper (to taste).
Step 8

Stir the ingredients until the liquid begins to simmer, and thicken, about 10 minutes.
Step 9

Chef'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.
Step 10

THE CHICKEN & VEGGIES
Step 11

Add the chicken breasts to the simmering sauce.
Step 12

Cover, and allow to lightly simmer, until the chicken is cooked through, about 20 minutes.
Step 13

Chef’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).
Step 14

Remove the sauce and chicken from the sauté pan, and reserve.
Step 15

Chef’s Note: Do not wipe out the sauté pan.
Step 16

Add the veggies to the pan with a 1/8-cup of water, and bring up to the boil.
Step 17

Cover and steam for about 3 minutes.
Step 18

Plate/Present
Step 19

Remove the chicken from the sauce, and cut on the bias.
Step 20

Add some rice to the bottom of a bowl.
Step 21

Add some veggies on top of the rice.
Step 22

Add the sliced chicken, and drizzle with the sauce.
Step 23

Add the optional sesame seeds, and scallions, if using. Enjoy.
Step 24

Keep the faith, and keep cooking.
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