Island Chicken Rice Bowl Food

ASIAN CHICKEN RICE BOWL

Steps:

• For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

ISLAND CHICKEN AND RICE

Steps:

• 1. Preheat the oven to 425. Combine garlic and celery salt, paprika and red pepper, rub into chicken.
• 2. Place breasts in a shallow cassarole, skin side up, Bake 20 minutes.
• 3. Remove chicken, add rice, broth, pimentos and parsley stir well. arrange chicken over rice.
• 4. cover, reduce heat to 350 and continue naking 30 minutes longer or until rice and chicken are tender and liquid is absorbed. Arrange on serving platter and garnish with capers and olives.

TERIYAKI CHICKEN RICE BOWL

Steps:

• Heat oil in a large skillet on medium high heat.
• Add cubed chicken and brown chicken until cooked through and it is no longer pink.
• While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
• Once Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
• Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion

ISLAND CHICKEN

Steps:

• Preheat grill or cast iron grill pan to medium-high heat.
• Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
• Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
• In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
• Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
• Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
• Serve chicken breasts with pineapple slices and warm sauce.
• NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

ISLAND CHICKEN-RICE BOWL

Steps:

• Heat greased grill to medium heat.
• Bring broth to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 10 min. Add zucchini, beans and corn; cook 5 to 7 min. or until rice is tender.
• Meanwhile, sprinkle chicken with salt and paprika. Grill 12 to 15 min. or until done (165ºF), turning after 8 min. Top evenly with 1/4 cup cheese; grill 1 min. or until melted. Slice chicken.
• Stir remaining cheese into rice mixture; spoon into large shallow bowl. Top with chicken.

ISLAND RICE BOWLS

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.

PEANUT BUTTER CHICKEN RICE BOWL

Steps:

• Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.
• Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.
• Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.

CHICKEN RICE BOWL

Steps:

• Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
• Remove 3 tablespoons of mixture and set aside.
• Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
• Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
• Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
• Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.

HOISIN CHICKEN RICE BOWLS

Steps:

• Heat oil over medium high heat in a large saute pan.
• Add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
• Add garlic and saute an additional minute.
• Add chicken to pan and cook for 6 - 8 minutes or until cooked through.
• Stir chicken and red pepper mixture occasionally while it cooks.
• Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
• Continue cooking until heated through.
• To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
• Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

ISLAND CHICKEN AND RICE

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.