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Teriyaki Chicken & Rice Bowls

Source: Found on Pinterest

Great flavor!
You can make the sauce ahead of time, prep all ingredients.
Quick meal to through together.

Ingredients

Chicken & Marinade

  • 1 lb. boneless skinless chicken breasts
  • 2 Tbls. low sodium tamari or soy sauce
  • 1 Tbls. rice vinegar
  • 1 Tbls. olive oil
  • 1-1/2 t. maple syrup
  • 1/4 t. ground ginger
  • 1/4 t. garlic powder
  • salt and pepper to taste (remember the soy sauce is salty as well)

Teriyaki Sauce

  • 3 Tbls. low sodium soy sauce
  • 3 Tbls. water
  • 3 Tbls. maple syrup
  • 2 Tbls. rice vinegar
  • 1-2 t. sriracha
  • 1/2 t. ground ginger
  • 1/4 t. garlic powder
  • 2 t. cornstarch
  • 2 t. cold water

Toppings

  • 1 small pineapple peeled, core removed and cut into spears or planks
  • 1 large red bell pepper, core removed and cut into small chunks
  • 1 to 1-1/2 c. shelled edamame (microwave 1-2 minutes to warm)
  • 1 green onion sliced thin (optional)
  • 3 c. cooked brown rice (simmer in chicken broth)

Instructions

Marinate Chicken: Whisk together all the ingredients for the chicken marinade in a small bowl. Put the chicken breasts in a resealable bag and pour in the marinade. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for several hours or overnight.

Teriyaki Sauce: In a small saucepan, combine all of the ingredients for the teriyaki sauce, except the cornstarch. Whisk together and bring the mixture to a boil.

Combine the cornstarch with an equal amount of water and stir together until the cornstarch dissolves. Pour the mixture in with the sauce and whisk together. Lower the heat to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the sauce from the stove and if not using right away, store it in a jar or other airtight container, in refrigerator until ready to use.

While chicken is grilling, cook rice.

Preheat grill to 400 degrees. Oil grill grate and place the chicken on grate. Grill chicken for 7-10 minutes per side or until the internal temperature reaches 165 degrees (about 15-20 minutes). Let the chicken rest for 5 minutes before slicing it.

After chicken has been on the grill for 5 minutes, place the red pepper chunks, and pineapple spears on a small oiled grill platter (or use a foil pan) and grill for about 10 to 12 minutes, flipping half way through or as needed until grilled marks appear and peppers are somewhat tender.

To Assemble Bowls: Warm sauce in microwave for 1 to 2 minutes (if made ahead of time). Also precook edamame just to warm (follow package instructions).

Divide the rice into each bowl. Top the rice with some of the chicken, pineapple spears, red peppers and edamame. Drizzle on desired amount of teriyaki sauce and garnish with sliced green onions.

NOTE: Serves 4