Teriyaki Chicken With Rice Bowls

My family loves eating chicken bowls and once in a while we will buy ‘chicken bowls’ at a local restaurant.  I decided to try to make them at home and did a few changes.  To begin with the restaurant has mostly broccoli as a veggie and my daughter hates broccoli so I substituted it for for beans.  Second, my kids like white rice but I think brown and basmati rice are healthier so I buy a few types of rice and mix them together so that the kids have less white rice. The whole thing took about 45 minutes to make and the leftovers were great later on (not that there were a lot of leftovers).

First, I’m sure you could buy frozen or other types of green beans but I used fresh ones.  I did cute both ends off, cut them into 1- 1 1/2 inch pieces and wash them before using them.  These are something I want to look into growing in my garden too.

I had to cut the green onion too and separate it between white and green pieces.  I used my new HandBlend to pulverize the almonds.  It was easier than crushing them with a blender, hammer, or anything else.  I love that the Mealthy HandBlend can be used for so much.  Dips, homemade soups, mashed potatoes, etc.

Next I added the rice to my rice cooker (if you don’t have one you can steam the rice in a post instead).

I cut up the chicken, added a pinch of salt and pepper and browned the meat in a little olive oil. (3-4 minutes, then stirring, then 1-2 more minutes (it will cook more later).

 
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I removed the chicken from the pan and added the green beans, white portions of the green onions and a pinch of salt, coking lightly for 3-4 minutes, stirring frequently until tender.  I know broccoli cooks quicker so I added a little bit of it 2 minutes after the green beans.

Remove the green beans and add the teriyaki sauce to the pan.  Teriyaki glaze, rice vinegar, brown sugar, Sriracha and water.  Bring to boil and cook 2-3 minutes, allowing some of the water to evaporate.

I used Malaysian Cooking Oil (made with Palm Tree Oil ) for the chicken to have a more natural oil.

Add everything to the pan.  Chicken, broccoli, green beans with 4 tablespoons of water and mix with the sauce.

Add the finished rice to a bowl, spoon in chicken and vegetables on top.

Top with green portions of green onions and almonds.  A good added touch is sesame seeds.  I love soy sauce for the rice too.

I love how flavorful the whole meal was.  The rice was a good balance to the seasoning.  I scooped the broccoli out of my daughter’s bowl and added it to the other ones.  The meal went over well, tasted amazing and is a keeper for our meal choices.  I got the idea from a Home Chef menu and added some of my own items to tweak the recipe a little bit.  The meal was easy to make too.  I think next time I’ll add cashews instead of almonds for a different taste.  Maybe try adding other vegetables to it too.

Please let me know if you try this recipe and tell me what you think.