Teriyaki Chicken Bowl - Roth – Culinary Scene

Ingredients

• 4 pounds chicken thighs, breasts, or leg quarters
• 2 cups pineapple juice
• 1 cup cranberry juice cocktail
• 3/4 cup soy sauce
• 1 1/4 cups water
• 3/4 cup granulated sugar
• 2 1/2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons powdered ginger
• 1/4 cup cornstarch
• 1/4 cup water
• 2-3 Tablespoons avocado oil
• 1 1/2 cups pineapple, cubed
• 1/2 cup scallions, sliced
• 3 cups short grain Asian rice, cooked and cooled
• 1 teaspoon fish sauce
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup cashews
• 2 Tablespoons soy sauce
• 3-4 Tablespoons avocado oil
• 1 1/2 cups zucchini, cut julienne
• 1 1/2 cups yellow squash, cut julienne
• 1/2 cup red bell peppers, cut julienne
• Kosher salt and pepper, to taste
• 6 Tablespoons soy sauce