Island Chicken Rice Bowl Food

ISLAND RICE BOWLS

Island Rice Bowls image

I found this recipe on a food blog, http://favfamilyrecipes.blogspot.com/search?updated-max=2008-12-01T18%3A52%3A00-08%3A00&max-results=20 I'm posting it here so I don't lose it.

Provided by Tinat51796

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces teriyaki sauce (Yoshida's sauce)
3 chicken breasts
1 head broccoli, florets only, chopped
1 medium zucchini, diced
2 carrots, shredded
1/4 cup celery, sliced (optional)
1/4 cup red pepper, finely chopped
1 teaspoon ginger
1 garlic clove, minced
1 -2 teaspoon red pepper flakes
4 cups white rice, cooked

Steps:

Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.

ISLAND CHICKEN AND RICE

Island Chicken and Rice image

Make and share this Island Chicken and Rice recipe from Food.com.

Provided by Andy Wold

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs boneless chicken breasts, cut in 1 1/2 inch pieces (4cm)
salt
ground black pepper
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/2 cup onion, coarsley chopped
1 (16 ounce) can sliced peaches, reserve juice
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon cornstarch
1 medium green bell pepper, cut into 1 inch strips (2cm)
1 medium tomatoes, coarsley chopped
3 cups hot cooked rice
1/4 cup slivered almonds, toasted

Steps:

Sprinkle chicken with salt, pepper and cornstarch.
In large skillet, cook chicken and onion in oil until chicken is lightly browned.
Combine reserved juice, soy sauce, vinegar and cornstarch.
Add to chicken mixture.
Cook, stirring until clear and thickened.
Add peaches, bell peppers and tomatoes.
Simmer for 5 minutes or until bell peppers are tender-crisp.
Serve over hot rice.
Sprinkle with almonds.

Nutrition Facts : Calories 439.6, Fat 17.8, SaturatedFat 3.9, Cholesterol 72.6, Sodium 409.1, Carbohydrate 40.5, Fiber 2.8, Sugar 8.2, Protein 28.6

CHICKEN TERIYAKI RICE BOWL - RUMBI ISLAND GRILL COPYCAT RECIPE - (4.2/5)

Chicken Teriyaki Rice Bowl - Rumbi Island Grill Copycat Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 13

Ingredients

Peanut Satay Sauce:
1 lb chicken breast (marinated in your favorite teriyaki marinade and grilled)
1 cup zucchini
1 cup carrot
1/2 cup celery
1 cup broccoli
rice
1/3 cup peanut butter
2 tablespoons honey
3 tablespoons soy sauce
1 garlic clove, grated
2 limes, juice
1/2 tablespoon hot sauce

Steps:

Marinate chicken in your favorite teriyaki marinade. Grill chicken, then slice. Steam vegetables. Mix satay sauce ingredients all together and add in a little water if needed for the right consistency. Serve chicken, veggies, and sauce over rice.

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