Teriyaki Chicken Brown Rice Bowls
with edamame / sesame kale

Name: Teriyaki Chicken Brown Rice Bowls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3/4 cup Rice, uncooked brown; 2 stalks Green onions, chopped, green and white parts separate; 1 lb Chicken breasts, boneless and skinless, cubed (sub chicken thighs); 1 Tbsp Oil, cooking; 2 cloves Garlic, chopped; 2 tsp Ginger, fresh (opt), grated; 1 Tbsp Cornstarch; 3 Tbsp Brown sugar; 3 Tbsp Tamari; 1/2 cup Water; 1 Tbsp Vinegar, rice; 2 tsp Oil, toasted sesame; 5 oz Kale, stems discarded and leaves chopped; 1 cup Edamame, shelled; 2 tsp Vinegar, rice; 2 tsp Oil, toasted sesame; 1/2 tsp Salt; 2 tsp Sesame seeds, white

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Teriyaki sauce is the perfect combination of sweet and savory that takes this chicken rice bowl to the next level! Served with a side of edamame and sesame kale, this nutritious meal is packed with protein, whole grains, and leafy greens.
Smarts: Massaging the kale leaves with the dressing will allow the kale to tenderize and soften.

Proteins

Chicken, non-ground

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Teriyaki Chicken Brown Rice Bowls:

Rice, uncooked brown - 3/4 cup
Green onions - 2 stalks , chopped, green and white parts separate
Chicken breasts, boneless and skinless - 1 lb , cubed (sub chicken thighs)
Oil, cooking - 1 Tbsp

Teriyaki Sauce:

Garlic - 2 cloves , chopped
Ginger, fresh (opt) - 2 tsp , grated
Cornstarch - 1 Tbsp
Brown sugar - 3 Tbsp
Tamari - 3 Tbsp
Water - 1/2 cup
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 2 tsp

Sesame Kale:

Kale - 5 oz , stems discarded and leaves chopped
Edamame, shelled - 1 cup
Vinegar, rice - 2 tsp
Oil, toasted sesame - 2 tsp
Salt - 1/2 tsp
Sesame seeds, white - 2 tsp

Prep

Brown rice - (Double if making Wednesday’s meal.) Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check brown rice at ~45 min. Rice is done when it's tender and has absorbed all the water. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make teriyaki sauce - Chop garlic. Grate ginger. Combine garlic, ginger, cornstarch, sugar, Tamari, water, vinegar (portion for sauce), and sesame oil (portion for sauce). (Can be done up to 5 days ahead)
Kale / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Edamame - If using frozen, defrost.

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Make

Whisk together vinegar, sesame oil (portions for kale), and salt. Add kale leaves and toss to coat in dressing. Use your hands to rub dressing into leaves (this will tenderize them). Top with edamame and sesame seeds. Set aside.
Heat a wok with cooking oil over medium-high heat. Add chicken and white parts of green onions to heated oil. Saute until chicken is cooked through, 3 to 5 minutes.
Pour teriyaki sauce over chicken and simmer until sauce thickens, ~1 minute.
If rice was made ahead, reheat in the microwave (reserve half if doubled).
Assemble bowls by topping rice with chicken, sauce, and green parts of green onions. Serve sesame kale on the side. Enjoy!

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