Saturday, November 3, 2012

Chicken and Rice Bowl with Teriyaki Sauce

Don't let the long list of ingredients scare you off, it is quite simple to prepare and is very yummy.


2 c. brown rice
3 c. water
1 (14 oz.) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can black beans rinsed and drained

Teriyaki Sauce*:
2/3 c. soy sauce
2/3 c. water
3/4 c. brown sugar
1/4 c. sesame oil
4 cloves garlic
1 to 2 Tbsp. ginger, minced
2 tsp. garlic chili sauce
2 Tbsp. cornstarch dissolved in 2 Tbsp. water

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, sliced
1 zucchini, cut in half lengthwise then cut into 1/4" slices
1 1/2 c. broccoli florets

4 chicken breasts, grilled with salt and pepper to taste, then cubed

For Rice:
Bring water, coconut milk and sugar to a boil, add rice.  Cover, reduce heat to low and cook for 20 minutes.  Stir in the beans; recover and continue to cook for an additional 25 minutes.
Meanwhile, make the teriyaki sauce.

For Sauce:
In  medium saucepan mix all the ingredients except for the cornstarch/water slurry.  Bring to a boil then add the cornstarch/water.  Continue to boil until thickened.  Remove from heat.

For Veggies:
In a large skillet heat oil over medium-high heat.  Add veggies and saute just until crisp-tender.

To serve: layer rice, veggies and chicken in a bowl.  Drizzle with teriyaki sauce.

*You could use a store bought teriyaki sauce and add an additional 1 tsp. soy sauce, the chili sauce, 1 tsp. ginger and thicken with cornstarch/water slurry.   

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