Sweet And Savory Chicken 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.

SWEET AND SAVORY CHICKEN RICE BOWL

Steps:

• In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
• Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
• Remove from heat and serve over top cooked Jasmine rice in a bowl.
• (optional) Garnish with parsley flakes.
• This dish was created by Walmart Mom, Heather Batts.
• Tips: For quick cooking time, pair with 10-Minute Success Boil-in-Bag Jasmine Rice.

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.

SAVORY CHICKEN & RICE IN A LOTUS LEAF

Steps:

• * cut diagonally into 1-inch slices ** soaked in warm water until soft and pliable (about 30 minutes) *** soaked in warm water for 30 minutes.
• The night before, pour boiling water over the lotus leaves and let them soak for 1 hour. Rinse and squeeze them dry. Mix the long-grain and glutinous rice together in a large bowl. Wash the rice under running cold water; gently stir and rub the grains between your fingers to loosen all the excess starch. Continue until the water runs clear. Drain thoroughly. Mix the rice with the chicken stock in a 2-quart saucepan; soak overnight in the refrigerator.
• The next day, set the saucepan of rice uncovered over high heat; bring to a boil. Stir just enough to loosen the rice grains. Reduce the heat to medium-high and boil until the liquid is absorbed, about 8 to 10 minutes. Put the sausages on top of the rice and cover the pan. Reduce the heat to low and cook for 20 minutes. Turn off the.
• heat but do not remove the cover. Let the rice stand for 10 minutes, then, with a wet wooden spoon, transfer it to a large bowl; set aside.
• Squeeze the mushrooms dry. Cut off the stems at the base and discard them; cut the caps in half. Combine the marinade ingredients in a medium bowl. Cut the chicken breast into 3/4-inch chunks and toss it with the marinade. Add the mushrooms and marinate for 20 minutes. Drain and coarsely chop the shrimp.
• In a small bowl combine the soy sauce, sugar, white pepper, and sesame oil; mix into the cooked rice. Add the chicken-mushroom mixture and the shrimp.
• Fold a lotus leaf in half and put it on a cutting board. If the middle stem or edges are tough and hard, trim and discard them. (If the leaves are small, you may need to over- lap halves.) Divide the rice mixture into 8 portions; place one portion in the center of a leaf half. Fold the edges over the rice to make a 4-inch square packet. Tie it with twine. Repeat with the remaining leaves and rice. Arrange the packets in a single layer in a bamboo steaming basket.
• Prepare a wok for steaming. Steam the packets over medium-high heat for 20 minutes. Remove them from the steamer and cut each packet across the top to expose its contents. Serve with small dishes of soy sauce for dipping.
• NOTE: Sweet glutinous rice is also known as "sticky rice" because when it is cooked it becomes sticky. It is used to make poultry stuffing and leaf-wrapped rice packages; it is called sweet rice because it is often used to make sweet dishes. Soak it overnight before cooking for the best results.

CURRY CHICKEN LIME RICE BOWL

Steps:

• In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and hot cooked rice. Serve immediately.