Teriyaki Rice Bowl With Ginger Carrot Dressing
How I come up with my recipe ideas
My recipe ideas come from a lot of different sources, but I find once I formulate an idea, the concept often marinates in my brain for a while before I actually attempt it. Sometimes an idea percolates for months, other times weeks and other times I need to get in the kitchen and figure it out ASAP. That was the case with this recipe.
Last week I mentioned all the wonderful things you could do with my Ginger Carrot Dressing, which is my version of a traditional Japanese salad dressing. One of the things I mentioned was to use this tasty and healthy sauce to dress a rice bowl. Once I planted this image of a rice bowl draped in Carrot Ginger Dressing in my mind, I could hardly wait to put together a recipe for you.
Great Recipe For Cooking Once and Eating Twice
Last week I introduced you to the concept of cooking a large quantity of protein to use for two meals. This recipe poses a couple opportunities to Cook Once and Eat Twice. You can approach this three ways:
- You can use half of the stir fried chicken in this recipe for the rice bowls, and use the other half of the chicken later in the week to make a hearty chicken salad.
- You can roast a chicken (or buy a roasted chicken), eat it for dinner the first night and then use the leftovers to replace the stir-fried chicken in this recipe. Using a roast chicken will reduce the preparation time significantly. If you miss the teriyaki flavor, but are pressed for time, you can doctor the roast chicken up with a little Soy Vay Veri Veri Teriyaki Sauce. I'm not a big fan of store-bought sauce, but this one definitely gets my blessings.
- You can make this recipe just as I have written and use it to make dinner for four, and then use the left overs for lunch.
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There are all kinds of wonderful types of rice on the market. You can use Jasmine, Basmati, Calrose, brown rice or highly nutritious black rice for this rice bowl. The rice can be made stove top, or if you prefer, in a rice cooker. Cooking times and quantities of water will vary with the type of rice you use and the method you use to cook the rice. Growing up in Hawaii where everyone has a rice cooker going 24/7, I am partial to the ease of making rice in a rice cooker. This is a highly rated rice cooker that has separate settings for cooking white and brown rice. I don't own it yet, but my current rice cooker is on its last leg, and this is the one I am planning to buy next.
See my article on Mangos for tips on how to peel and slice them, as well as information on nutrition and varieties.
- 2 cups Jasmine, Basmati or Rose rice
- ½ cup soy sauce
- ½ cup rice vinegar
- ¼ cup brown sugar
- 1 T sesame seeds
- 1 T coconut oil
- 2½ pounds skinless, boneless chicken (thighs or breasts), cut into 1" pieces
- 2 mangos, peeled and cut into ½" pieces
- 4 Little Gem lettuce heads sliced in ½" pieces
- 4 green onions, sliced on the diagonal
- 2 cups Carrot Ginger Dressing
- Cook rice according to package or rice cooker instructions.
- Put soy sauce, vinegar, brown sugar and sesame seeds in a pan and bring to a boil. Turn down the heat to medium and cook sauce to reduce and thicken it, about 12-15 minutes.
- In a wok or a large skillet, heat the coconut oil over high heat. Add the chicken and stir fry until done, 4 - 6 minutes.
- Turn heat down to medium and add half the sauce. Stir to coat and add more sauce if desired. Cook another minute. Remove from heat.
- Build bowls by layering a scoop of rice on the bottom of the bowl and then adding chicken, mango, Little Gem lettuce and green onions. Dress with Carrot Ginger Dressing and garnish with sesame seeds.