Lemon Chicken Teriyaki Rice Bowl Food

TERIYAKI CHICKEN RICE BOWL

Steps:

• Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
• Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

SUNNY'S LEMON TERIYAKI CHICKEN AND RICE BOWL

Steps:

• Add the chicken and broccoli to a large bowl and set aside.
• In a pot on medium heat, add the teriyaki sauce, carrots, lemon zest and juice, ginger, brown sugar, red chile flakes, scallions, garlic and some black pepper. Cook, stirring, until the mixture bubbles and the sugar is melted, about 5 minutes. Pour the hot sauce over the chicken and broccoli and toss to coat.
• Scoop rice evenly into 4 bowls and top with some of the chicken and broccoli mixture, an egg and a sprinkle of French-fried onions.

LEMON TERIYAKI CHICKEN

Steps:

• In skillet, combine all ingredients except chicken.
• Cook over medium heat 3- 4 minutes.
• Add chicken.
• Simmer 30 minutes or until thoroughly cooked.
• Cover the chicken for the first 15 minutes and then take the lid off, flip the chicken over and continue to cook for another 15 minutes or so uncovered.
• The liquid will start to thicken and develop a nice glaze on the chicken.
• I think its done with the glaze has thickened and the chicken gets a cripsy brown on the edges.

LEMON CHICKEN TERIYAKI RICE BOWL

Steps:

• Preheat oven to 400°. Cook brown rice according to directions.
• Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened. (Avoid re-dipping spoon after tasting. Enzymes in saliva break down cornstarch and make watery. That is in my humble opinion.).
• Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken. Place pan in oven; bake at 400° for 8 minutes or until done.
• Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices.
• Bring a large saucepan of water to a boil. Add Broccolini (string beans or asparagus); cook 3 minutes or until crisp-tender. Drain.
• Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving and a squeeze of Sriracha.