Island Rice Bowls

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 12 ounces teriyaki sauce (yoshida's sauce)
• 3 chicken breasts
• 1 head broccoli, florets only, chopped
• 1 medium zucchini, diced
• 2 carrots, shredded
• 1/4 cup celery, sliced (optional)
• 1/4 cup red pepper, finely chopped
• 1 teaspoon ginger
• 1 garlic clove, minced
• 1 -2 teaspoon red pepper flakes
• 4 cups rice, cooked

Recipe

• 1 place the chicken into a ziploc bag and pour about 1/3 of the bottle of yoshida's. squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
• 2 remove chicken from the fridge and either bbq or bake (at 425 for about 25 min) until cooked through.
• 3 after fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
• 4 in a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the yoshida's sauce until all veggies become tender.
• 5 pour remaining yoshida's sauce into a small saucepan. add ginger, garlic, and red pepper flakes.
• 6 bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
• 7 serve by layering 1 celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 celsius of sauce (more or less) drizzled over the top of each bowl.