Weeknight Chicken Teriyaki Bowls
Weeknight chicken teriyaki bowls are quick enough to make even on the busiest nights. Skip take-out additives, and add this to your rotation.
Ingredients
- 1 pound Organic Ground Chicken
- 1 Red Bell Pepper
- 6 oz Snow Peas
- 1/2 cup Coconut Aminos
- 2 inches Fresh Ginger grated
- 2 stalks Green Onions
- 1 teaspoon Sesame Oil
- sprinkle Sesame Seeds
- Salt to taste
Instructions
Make the rice
- First, make the brown jasmine rice according to the package instructions.
Cook the chicken
- Heat oil in a skillet over medium heat. Add the ground chicken, season with salt, and cook until it is browned.
- Slice the bell pepper into thin strips. Peel the ginger using the back of a spoon and grate it with a microplane or zester. Thinly slice the green onions. Rinse the snow peas.
- Once the chicken has cooked through, add the sesame oil, bell pepper, and snow peas and cook for 5-7 minutes until just tender.
Make the sauce
- Add the grated ginger, green onions, and coconut aminos.
- Cook for 2 more minutes until the ginger is fragrant and everything is well coated in the sauce.
- Once done, serve on a bed of brown rice and sprinkle with sesame seeds.
Notes
Note: I like to make a double batch of brown rice at a time. I'll let it cool all the way and then freeze the rest in freezer-safe dishes (like these) that can go straight from the freezer to the microwave or oven. Always having cooked brown rice on hand is a game-changer.