The holidays bring heavy food, lots of sweets, and cocktails around every corner. It’s hard to keep on that diet or eat healthy with temptation looming around every corner. I get overwhelmed with sweets during the holidays because I have a major sweet tooth. I watch Food Network baking competitions, I bake cookies, make candies, buy sweet treats and chocolates, the list goes on endlessly. This time of year is my excuse to try new recipes and indulge on anything and everything delicious.
I am going to try and make this year a little different. Less binge watching Criminal Minds on Netflix would be a start. I love crime TV shows even though they give me nightmares and make falling asleep almost impossible. When my husband and I get sucked in to our nightly routine of dinner and binge watching TV until bed time, we snack. We snack because our dinner wasn’t as healthy as it could be and didn’t nourish our bodies like it should have. This is why I am introducing veggie filled dishes to keep us full, give us energy, and get us away from snacking!
Teriyaki chicken bowls are my absolute favorite go to meals whenever I am in the mood for something light and the perfect excuse to introduce a plethora of vegetables into our lives. This recipe can be edited to add more veggies, choose a different protein, use white or brown rice, the possibilities are endless! I hope you enjoy!
Teriyaki Chicken Bowls
For the Rice:
- 2 Cups rice (white or brown)
- 4 Cups Water
For the Chicken:
- 4 Chicken Breasts
- 1/4 Cup soy sauce
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbs honey
- 1/2 cup water
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1 cup water
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tbs brown sugar
- 2 tbs honey
- 2 tbs cornstarch
- 1/4 cup cold water
For the Veggies:
- Sesame Oil
Take the 4 chicken breasts and filet. Use a meat tenderizer to lightly tenderize the chicken. In a bowl, add the soy sauce, ground ginger, garlic powder, onion powder, honey and water. Whisk. Add the chicken breasts, cover and let them sit in the refrigerator for 30 minutes.
If you have a Instant Pot this is a great tool for making the perfect rice.
Add 2 cups of rice to the instant pot and add the 4 cups of water. I add a teaspoon extra of water for just in case purposes. Close the instant pot up and push the rice button.
Without an instant pot you will add the water to a pot and bring to a boil. Add the rice and a pinch of salt. Turn the burner to med-low to simmer. Cover and cook for 18 minutes. Take off the heat and let sit until you are ready to use it.
While the chicken has been marinating, slice the veggies.
To make the teriyaki sauce, add the soy sauce, honey, brown sugar, ginger, garlic powder and 1 cup of water. In another bowl add 1/4 cup of water and 2 tbs cornstarch and whisk. Set aside. Heat the other ingredients until it starts to simmer. Add the cornstarch mixture and whisk until the sauce slightly thickens. Remove from heat.
Put the chicken on the grill (medium heat). Cook to internal temperature of 165.
Add sesame oil (or any oil for that matter) to a preheated pan (medium heat). Toss sliced veggies in the pan. Add a little soy sauce for flavor and cook until tender.
Assemble your teriyaki bowl and enjoy!