Teriyaki Chicken Rice Bowl for One

By Addie

"So simple and makes for a good hot meal for lunch or dinner. Easy enough for a teen or college student to prepare. Also, good to use up those odd and end pieces of veggies. I used the least amount of cook time, but that would depend on how the chicken is cooked."

Ingredients

• 1 cup cooked white rice
• 1 (4 ounce) boneless skinless chicken breasts (seasoned)
• 3/4 cup chopped vegetable (carrots, broccoli, zucchini, celery, cabbage or your favorites)
• 1 teaspoon sesame oil
• 1/4 cup teriyaki sauce
• Srirachi Chili Garlic Sauce
• Thin sliced green onion, optional garish

Preparation

Step 1

Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 40 minutes).

Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.

Mix teriyaki sauce and a few drops of Srirachi Chili Garlic Sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken.
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REVIEW:

I didn't stick to this recipe very well, but used it as my base. I used a bag of stir-fry vegies, pre-cooked grilled chicken strips from Costco and a bottle of Aloha Mango/Pineapple Teriyaki sauce. The longest part of the cooking time was spent on the rice, and the results were better than the Teriyaki Bowls I can get at the store.