7 Spice Teriyaki Chicken Rice Bowls Recipes

TERIYAKI CHICKEN RICE BOWL

Teriyaki Chicken Rice Bowl image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons teriyaki sauce
2 tablespoons peanut oil (preferably roasted)
4 cups baby spinach (about 2 ounces)
8 ounces sugar snap peas, trimmed and halved
1 orange bell pepper, cut into strips
1 10-ounce container yellow and/or red cocktail tomatoes, quartered
4 scallions, thinly sliced
1/2 cup fresh basil leaves, thinly sliced
2 cups shredded rotisserie chicken (skin removed)
1/2 cup salted roasted cashews, roughly chopped
Kosher salt and freshly ground pepper
2 cups cooked brown rice (thawed if frozen)

Steps:

Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY

Crispy Chicken Teriyaki Rice Balls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion

Provided by Claire Nolan

Categories Dinner

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 lb boneless, skinless chicken breast
salt, to taste
white pepper, to taste
2 tablespoons water
1 ½ teaspoons cornstarch
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon mirin
2 tablespoons cooking oil
1 cup bell pepper, julienned
1 cup carrot, julienned
4 cups short grain rice, cooked
3 eggs, beaten
2 cups panko breadcrumbs
1 cup scallion, thinly sliced

Steps:

In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
Cut in half and serve with the remaining sauce for dipping.
Enjoy!

Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams

7 SPICE TERIYAKI CHICKEN RICE BOWLS

7 Spice Teriyaki Chicken Rice Bowls image

Delicious and Nutritious!

Provided by kaitlynria

Time 40m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Rinse the chicken in water and pat dry with paper towels. Season the chicken lightly with kosher salt and set aside.
Add the soy sauce, sugar and miring to a small sauce pan. Mix the cornstarch in the water and add to the sauce pan. Bring the mixture to a boil, then reduce to simmer. Add the rice vinegar and Japanese 7 spice and cook for 5-10 minutes or until the sauce thickens, stirring occasionally.
Spray a grill pan with cooking spray and bring to medium high heat. Add the chicken but don't crowd the pan. Cook the chicken for 5-7 minutes on each side. Baste each side of the chicken with the 7 spice teriyaki sauce and cook for an additional 2 minutes each side. Remove from the pan, lightly tent with foil and rest for 3-5 minutes.
To prepare the bowls, spoon rice into the bottom of the bowl then layer with shredded carrot, shredded green onion and edamame. Slice or chop the chicken and place on top then drizzle with the 7 spice teriyaki sauce. Garnish with sesame seeds.

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Rinse the chicken in water and pat dry with paper towels. Season the chicken lightly with kosher salt and set aside.
Add the soy sauce, sugar and mirin to a small sauce pan. Mix the cornstarch in the water and add to the sauce pan. Bring the mixture to a boil, then reduce to simmer. Add the rice vinegar and Japanese 7 spice and cook for 5-10 minutes or until the sauce thickens, stirring occasionally.
Spray a grill pan with cooking spray and bring to medium high heat. Add the chicken thighs but don't crowd the pan. Cook the chicken for 5-7 minutes on each side. Baste each side of the chicken with the 7 spice teriyaki sauce and cook for an additional 2 minutes each side. Remove from the pan, lightly tent with foil and rest for 3-5 minutes. Repeat with the other chicken thighs if needed.
To prepare the bowls, spoon rice into the bottom of the bowl then layer with shredded carrot, shredded green onion and edamame. Slice or chop the chicken thighs and place on top then drizzle with the 7 spice teriyaki sauce. Garnish with sesame seeds.

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