Teriyaki Chicken Quinoa Bowl Recipes
COPYCAT TRUE FOOD KITCHEN QUINOA TERIYAKI CHICKEN BOWL
Put a large bowl of nutritious ingredients in front of your family this week for dinner!
Number Of Ingredients 16
Steps:
- For the Homemade Teriyaki Sauce: To a medium saucepan add the water, brown sugar, soy sauce, honey, garlic and ginger. On medium high heat bring a boil, lower temperature and simmer 10 minutes. Add slurry to the simmering sauce, whisk until smooth. Continue to simmer until sauce is thick. Set aside. For the Slurry: In a small jar with a tight fitting lid, add the cornstarch and cold water. Shake until the cornstarch is dissolved and combined with the water. For the Quinoa Teriyaki Chicken Bowl: Cook quinoa according to the package. Boil snap peas 2 minutes, add broccoli, continue to boil 1 minute, add carrots and boil 1 minute. Drain vegetables and add to a boil of ice water. Drain vegetables as soon as the vegetables are cold. In a large skillet heat oil, brown chicken. Transfer to a bowl. Turn heat to high and cook vegetables and bok choy until wilted (about 5 minutes. Add chicken back to the pan, stir in teriyaki sauce. Heat until bubbly. Serve over a bed of quinoa, add slices of avocado.
Nutrition Facts : Calories 0 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar
TERIYAKI SALMON QUINOA BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.
- Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
- Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.
- Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.
Nutrition Facts : Calories 550, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 992 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 43 grams, Sugar 13 grams
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