Saturday, March 3, 2012

Teriyaki Rice Bowls

Last week I bought a bottle of Xagave and it came with a coupon for a free downloadable cookbook. Score! This recipe is adapted from that book. I have a feeling I'll be making a lot of these recipes.Teriyaki Rice Bowls
3 T. oil
1 t. sesame oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite size pieces
5-6 c. vegetables (I used onion, sweet peppers, mushrooms, zucchini, and broccoli)
2-3 c. cooked rice (I used brown)
1/3 c. teriyaki sauce, plus extra for drizzling (recipe follows)
Teriyaki Sauce
1 c. soy sauce
1/2 c. water
2 T. rice vinegar
1/3 c. agave (or packed brown sugar)
2 t. garlic powder
1 t. ground ginger
2 T. cornstarch (mixed with 2 T. water)
For Sauce:
Combine all ingredients (except cornstarch) in a saucepan. Bring to a boil. Once mixture starts boiling, reduce heat to a simmer and add cornstarch mixture. Stir about 1 minute or until thickened. Remove from heat.
For Rice Bowls:
Heat oils in a large skillet or wok. Add garlic and chicken. Cook until chicken is done.
Add veggies and cook until they reach desired tenderness. Add 1/3 c. sauce and mix.Serve over rice and drizzle with a little extra sauce.This is such a fun and colorful dish. Enjoy!

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