Chicken Teriyaki Bowl

Ingredients

2 skinless, boneless chicken breasts or 4 skinless, boneless chicken thighs (8 oz/250 g)

Teriyaki Marinade & Sauce:

Use half of prepared sauce to marinate chicken and reserve half for adding to bowls

¼ cup (50 mL) soy sauce
¼ cup (50 mL) brown sugar
1 tsp (5 mL) rice vinegar
½ tsp (2 mL) dry ground ginger
4 cloves garlic, peel, minced
2 tsp (10 mL) maple syrup

Poke Bowls:

1 cup (250 mL) raw basmati or brown rice
2 radishes, sliced thinly
1 large carrot, sliced thinly
1 avocado, cubed
1 mango, cubed
1 cup (250 mL) edamame beans, cooked and shelled
1 cup (250 mL) romaine lettuce, shredded
1 cup (250 mL) snap peas, sliced
1 cup (250 mL) purple cabbage, shredded
¼ cup (50 mL) cashews, chopped
1 tsp (5 mL) sesame seeds (topping)
2 Tbsp (30 mL) green onion or cilantro (garnish)

Spicy Mayo

½ cup (50 mL) mayonnaise
2 tsp (10 mL) sriracha sauce
½ lemon, juiced
2 Tbsp (30 mL) sour cream
2 tsp (10 mL) honey

Method

Cut chicken breasts or thighs into 1” cubes. Place in resealable plastic bag.

In medium bowl combine soy sauce, brown sugar, rice vinegar, ground ginger, minced garlic and maple syrup. Add half of marinade to chicken. Reserve half of sauce for adding to bowls. Allow chicken to marinate in the fridge for 30 minutes or overnight.

Meanwhile – Cook rice according to package directions, chop vegetables and prepare spicy mayo by combining mayonnaise, siracha, lemon juice, sour cream, and honey. Refrigerate spicy mayo until ready to serve.

Add marinated chicken into frying pan on medium heat and stir fry until chicken is cooked through and reaches an internal temperature of 165F (74C). Set aside.

Place desired amount of cooked rice on the bottom of your bowl, next add in lettuce and cabbage, and other desired vegetable toppings, cooked chicken, top with cashews, sesame seeds and green onions.

Drizzle with spicy mayo and reserved teriyaki sauce.