Chicken Teriyaki Rice Bowls

Rice bowls are something I have eaten often in restaurants or food courts. Realized I have never made them and that my wife had never had one. It seemed like the perfect time to correct that.

This recipe means you have to use a bit of knife skills. Other than the knife skills it is a simple recipe to make. This recipe is for 2 people but is easily doubled or tripled.

1 chicken breast cut into 1/2 inch by 1/4 inch pieces, you can cut them any size you like also. You can also use pork, beef, shrimp, scallops, or even fish.

1 bokchoy rib, cut the leaf away from the actual rib. cut across the rib in 1/8 inch pieces, cut the leaf into 1/4 inch ribbons.

1/2 cup of red pepper cut into 1/8 by 1 inch pieces

1 cup green onions cut into 1/4 inch pieces

2 large mushrooms cut in 1/8 inch slices

1 large carrot grated on the large side of a grater

2 large cloves of garlic chopped

2 teaspoons canola oil

2 teaspoons soy sauce

1/2 teaspoon black pepper

pinch of red pepper flakes

1/2 tablespoon finely chopped ginger

2 tablespoons thick teriyaki sauce

cooked hot rice

Add oil, soy sauce, garlic, ginger, black pepper, red pepper flakes to a bowl and mix. Place chicken in the bowl and mix with sauce, put in the fridge for 2 hours. Preheat a sauté pan to just above medium high. Add chicken to pan and cook for 2 minutes stirring constantly, add mushrooms, cook for 1 minute stirring, add bokchoy and leaf stir add carrot and stir in, stir in red pepper, green onion, splash in about a 1/8 cup of water and stir constantly until water has evaporated. Mix in teriyaki sauce and add enough water to make a sauce, remove from heat.

To serve fill a large soup bowl 3/4 full of rice, sprinkle with soy sauce, spoon stir fry with sauce over rice.

About Graham Stewart

This is me on a bad day.
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