Pinterest Recipe Test: Teriyaki Chicken Bowls

Trying new recipes is one of my FAVORITE things to do! I am not one to rotate the same recipes throughout the month. Not only is that boring, it does not help broaden my culinary skills.

Cookbooks are my jam. I love the pictures. I love the bindings. I always take the jackets off because the book itself is usually really pretty! My husband thinks this is weird but what does he know?

Anyway, I love Pinteresting too! What woman these days doesn't? I love seeing other bloggers' recipes, especially ones they curate themselves! Check out Plain Chicken, Cooking Classy, and Damn Delicious. They never disappoint!

I recently (ok, like a year ago) found a recipe for Teriyaki Chicken Bowls on Cooking Classy. Whenever we have a hankering for Chinese, I make this! It is so much healthier than take-out and you can really control your sodium intake! You also avoid MSG (yuck!).

This recipe was a total Pinterest win! The whole family loves it! I always make double veggies so the kids get ones they'll eat and the hubby and I get something more exciting than broccoli.

There's a step-by-step tutorial on the original recipe's website but this is how I do it and tweak it to our liking!

First, you'll need soy sauce (low sodium is best but I was out), honey, rice vinegar, fresh ginger (powder and paste work fine), brown sugar, and 3 cloves of minced garlic.

I like to serve ours with Birdseye Steamfresh Asian Medley, LaChoy water chesnuts, and brown rice. Cook your rice and steamed veggies according to the package instructions.

We like to add zucchini and mushrooms to ours!

Using a cast iron skillet, grill 1 pound of chicken. I usually take 2 breasts and slice them in half to make cutlets. They'll cook faster and more evenly this way. You can use a little bit of extra virgin olive oil if you're afraid of sticking.

Saute or sweat your veggies with about a tablespoon of extra virgin olive oil. I add the water chestnuts into this once everything is done cooking.

Whisk all of the ingredients for the teriyaki sauce (first picture) in a small pot. Also add 1/4 cup of water (I forgot to get a picture of that- oops). This way you don't dirty an extra bowl. Bring to a boil, and add a slurry (pictured below) of 1.5 tablespoons cornstarch and 2 tablespoons of water.

Slurry.

Assemble your bowls with cooked rice, veggies, chicken, and about 2 tablespoons of the sauce. It is dee-lish-ish. Your kids will praise you. Your husband will buy you diamonds and chocolate.

I hope y'all like this as much as we do! Happy cooking!

Blessings and Brownies,

Anna

#food #pinterest #chinese #chicken