Spicy Teriyaki Chicken Buddha Bowl

Our doctors tell us over and over to eat healthfully. One part of that is eating fresh. Here’s a low-fat, lots-of-veggies, quick-fix dinner that’s full of flavor.

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Spicy Teriyaki Chicken Buddha Bowl

  • 2 cups white or sushi rice
  • 3.5 cups water
  • 4 chicken breasts, cut into 3 pieces each, flattened
  • 2 Tbsp Sriracha (more if you want it spicier)
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp Mirin
  • 1 head broccoli, cut into florets
  • 3 carrots, peeled and cut into ½-inch pieces
  • 3-inch piece of daikon, grated (optional)
  • 2 Tbsp vegetable oil
  • 2 cloves garlic, minced

For marinade: Combine Sriracha, soy sauce, honey, and Mirin. Place chicken pieces in marinade.

While chicken is marinating, combine rice and water in medium saucepan and bring to a boil; cover and simmer exactly 20 minutes. Set aside.

To prepare chicken: Heat vegetable oil in large skillet. Add garlic and sauté 2 minutes. Remove chicken from marinade and add to skillet; discard marinade. Cook chicken, turning occasionally, until cooked through, about 15 minutes. While chicken is cooking, boil or steam broccoli and carrots; drain.

To assemble: Place a serving of rice in bowl, top with broccoli, carrots, daikon, and chicken. Top with sesame seeds, if desired. Serve hot.

 

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