My husband really likes chicken teriyaki bowls. He probably would happily eat a bowl of chicken, rice, and teriyaki sauce everyday of his life if I didn’t need so much variety. I wanted to make him his chicken teriyaki bowl, but I am working on getting more protein in my diet lately, so I replaced the rice with quinoa.
Quinoa has some growing popularity lately. The stuff is high in protein and fiber and you can pretty much use it as a replacement for rice in any recipe. Don’t be intimidated by it. You can get it at any grocery store in the rice isle and cook in the rice cooker just like rice.
For this recipe, use the ratio of water to quinoa on the back of the package replacing water with coconut milk (usually 1 cup quinoa to 2 cups coconut milk). The coconut milk makes the quinoa sweeter with a light coconut taste I think is perfect for a chicken teriyaki bowl. Put ingredients in a rice cooker and start it up just as you would with rice.
Grill up some chicken and season with salt and pepper.
Grill up or steam whatever veggies you like. I used steamed zucchini and yellow squash here but broccoli, cabbage, and carrots would be good too!
Like I said, my husband really likes teriyaki bowls, so he is kind of picky with the sauce. I have yet to find a yummy teriyaki sauce that you can buy from the store, so that leaves me making my own (please share if you have a go-to yummy teriyaki sauce!) This homemade teriyaki sauce recipe passes his inspection and is great because all of the ingredients are usually on hand.
Recipe adapted from Our Best Bites
½ C. soy sauce
½ C. honey
¼ C. cider vinegar
1 clove garlic
½ tsp. ground ginger
¼ tsp. black pepper
1 tbsp. cold water
1 tbsp. corn starch
Mix soy sauce, honey, cider vinegar, garlic, ginger, and pepper in a sauce pan and bring to boil. While heating, mix cold water and corn starch in a small cup. Once pan mixture is boiling, pour mixed corn starch and water in pan and bring to boil mixing continuously until thickened. Remove from heat and serve. If you have leftovers, place in airtight container for up to 2 weeks.
Alright so once you have your quinoa, chicken, veggies and sauce ready… you know what to do. Place desired amount of quinoa in a bowl, top with cooked veggies, grilled chicken, and then drizzle teriyaki sauce on top!
Chicken Teriyaki Bowl with Quinoa
Recipe by Ashlee at Making Health Tangible
Makes ~ 2-3 servings
1 c. quinoa
2 c. coconut milk
2 grilled chicken breasts seasoned with salt and pepper
Desired amount of vegetables (1 zucchini and 1 yellow squash is pictured) chopped and steamed until softened
Teriyaki sauce (Homemade recipe above)
Place quinoa and coconut milk in rice cooker and start just like you would rice
Grill your chicken breast and season with salt and pepper
Steam your veggies
Make your teriyaki sauce
Once everything is cooked, place quinoa in a bowl and top with cooked veggies, chicken, and then drizzle with teriyaki sauce. Serve and eat!