CHICKEN TERIYAKI BOWLS

Name: CHICKEN TERIYAKI BOWLS
Ingredients: Use half of prepared sauce to marinate chicken and reserve half for adding to bowls; ¼ cup (60 ml) soy sauce; ¼ cup (60 ml) brown sugar; 1 tsp (5 ml) rice vinegar; 1/2 tsp (2.5 ml) dry ground ginger; 4 cloves garlic, peel, minced; 2 tsp (10 ml) maple syrup; 1/2 cup (125 ml) mayonnaise; 1 Tbsp (15 ml) sriracha sauce; ½ lemon, juiced; 2 Tbsp (30 ml) sour cream; 2 tsp (10 ml) honey; 2 skinless boneless chicken breasts or 6 chicken thighs; 1 cup (250 ml) raw Basmati or brown rice; 2 radishes, sliced thinly; 1 large carrot, sliced thinly; 1 avocado, cubed; 1 mango, cubed; 1 cup (250 ml) edamame beans, cooked and shelled; 1 cup (250 ml) romaine lettuce, shredded; 1 cup (250 ml) snap peas, sliced; 1 cup (250 ml) purple cabbage, shredded; ¼ cup (60 ml) cashews nuts, chopped; 1 tsp (5 ml) sesame seeds (topping); 2 Tbsp (30 ml) green onion or cilantro (garnish)

manitobachicken.ca

Chicken teriyaki bowls feature flavourful, marinated chicken topped with a variety of colorful vegetables on a bed of rice, drizzled with a spicy, creamy mayo.

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Ingredients

Use half of prepared sauce to marinate chicken and reserve half for adding to bowls
¼ cup (60 ml) soy sauce
¼ cup (60 ml) brown sugar
1 tsp (5 ml) rice vinegar
1/2 tsp (2.5 ml) dry ground ginger
4 cloves garlic, peel, minced
2 tsp (10 ml) maple syrup
1/2 cup (125 ml) mayonnaise
1 Tbsp (15 ml) sriracha sauce
½ lemon, juiced
2 Tbsp (30 ml) sour cream
2 tsp (10 ml) honey
2 skinless boneless chicken breasts or 6 chicken thighs
1 cup (250 ml) raw Basmati or brown rice
2 radishes, sliced thinly
1 large carrot, sliced thinly
1 avocado, cubed
1 mango, cubed
1 cup (250 ml) edamame beans, cooked and shelled
1 cup (250 ml) romaine lettuce, shredded
1 cup (250 ml) snap peas, sliced
1 cup (250 ml) purple cabbage, shredded
¼ cup (60 ml) cashews nuts, chopped
1 tsp (5 ml) sesame seeds (topping)
2 Tbsp (30 ml) green onion or cilantro (garnish)