Teriyaki Chicken Rice Bowl
1 cup rice (brown or white) prepared
1 skinless, boneless chicken breast approx. 4 ounces
3/4 cup chopped vegetables (carrots, broccoli, zucchini, celery – or your favorites)
1 teaspoon sesame oil
1/4 cup Teriyaki sauce
Chili garlic sauce
Cook rice according to package directions and keep warm.
Grill chicken breast (about 8-10 minutes in a grill pan or skillet). Or bake in oven (350° for about 45 minutes)
Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
Mix teriyaki sauce and a few drops of chili garlic sauce together.
Chop chicken breast into slices and pour teriyaki sauce over chicken.
Place rice in the bottom of a large bowl.
Put sautéed vegetables over rice.
Top off bowl with seasoned chicken.
Deven Moreno – Director of Operations/Rumbi Island Grill