Hawaiian Teriyaki Chicken Bowl – Ash's In The Kitchen

Quick lunch before heading out for deliveries! Hawaiian Teriyaki Chicken Breast with steamed veggies over steamed Jasmine Rice and a little bit of hot broth on the side! Yummo! It’s so simple, quick and tasty!

Chicken:

1 large Chicken Breast; butterflied

¼ teaspoon Garlic Powder

¼ Onion Powder

Salt and Pepper to taste

Pinch of Smoked Paprika

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Rice:

1 cup short grain Rice

1 ½ cups Water

1 teaspoon Rice Wine Vinegar

Pinch of Salt

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1 cup Carrots; diced

1 cup Broccoli; diced

1 cup Zucchini; diced

1 cup Cauliflower; diced

½ cup Bell Peppers; diced

⅓ cup Teriyaki Sauce

2 Tablespoons Pineapple Juice

Salt and Pepper to taste

  1. Add the rice, water, salt and rice wine vinegar to a saucepan over medium heat. Bring the rice to a boil, then reduce heat to low, cover and simmer for 12 minutes.
  2. Meanwhile, add 1” of water to a medium saucepan over high heat and place steamer basket inside. Fill with the vegetables and season with a sprinkle of salt. Cover and steam until tender. About 6 minutes. Vent the lid and set aside.
  3. Meanwhile, season the chicken with the spices, salt and pepper while you heat a skillet over medium-high heat. Add a drizzle of olive oil and add the chicken; searing until the internal temperature reaches 165° F and juices run clear. About 3 minutes per side, then remove from the pan and tent with foil.
  4. Scoop the cooked rice into the bottom of a bowl and add the vegetables over top. Slice the chicken and place over the vegetables. Heat the teriyaki sauce and pineapple juice in a small saucepan over medium heat until heated through. Drizzle over the chicken and vegetables, then sprinkle with sesame seeds.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Chinese Chile Fried Rice Chicken & Vegetable Egg Rolls Five Spice Chicken Spring Rolls Copycat Panda Express Chow Mein Fried Rice Balls Fresh Vietnamese Spring Rolls

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