Wednesday, August 10, 2011

Teriyaki Chicken Bowls


This is a super easy way to have teriyaki bowls.  My brother made this at our family reunion this year.  I took what he did and added a few things.  You can add or substitute any of the vegetables for your favorites.

Ingredients
2 boneless, skinless chicken breast
 3 cups broccoli florets
1 red pepper
1 red onion
1/2 cup carrots, julienned
Teriyaki Sauce
Brown sugar
Rice
Vegetable Oil


The first thing you want to do is flatten your chicken breast.  This helps the chicken to cook evenly.  Lay some plastic wrap down on the counter.  Place your chicken on top of it and then cover with another piece of plastic wrap.  Carefully pound to about 1 inch thick with a meat mallet.  If you do not have a mallet then you can use a rolling pin.  Be careful to not rip the meat.  


Once that is done place the chicken breasts in a shallow dish.  Sprinkle with salt and pepper and drizzle 2 TBS of vegetable oil over the chicken.


Now here is the trick to the teriyaki sauce.  I use the Very Very Teryaki sauce that they carry at Costco but you can use what teryaki sauce you like.  In a small sauce pan empty 2 cups of the sauce and add 1/2 cup of brown sugar.  Bring to a boil and dissolve the sugar.  (You do not need to do this step but the brown sugar tames the sauce so that it is not so strong).  Once this is done cool the marinade and cover the chicken. Reserve 1/2 cup of the sauce.  Let marinade for at least 3 hours.



Prepare your vegetables and set aside. Steam the broccoli for about 5 minutes and set aside. 


Prepare the rice according to the package.


When you are ready to pull it all together heat 1 TBS of oil in a large saute pan and add the peppers and onions.  Saute for about 3 minutes


Add the carrots and saute for another 2 minutes.


Add the broccoli and saute for another minute.


Put the chicken on a hot grill and cook until done.  


In a bowl put a half cup of rice then add some vegetables and cut up chicken.  Drizzle with more sauce and then eat.


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