Teriyaki rice bowl with carrot ginger dressing
Delicious rice bowls filled with teriyaki chicken, mango, Little Gem lettuce are dressed with a tangy carrot ginger dressing. Make extra for lunch during the week. You will be glad you did!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Cuisine: Asian fusion
Ingredients
Scale
- 2 cups Jasmine, Basmati or Rose rice
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1 T sesame seeds
- 1 T coconut oil
- 2 1/2 pounds skinless, boneless chicken (thighs or breasts), cut into 1″ pieces
- 2 mangos, peeled and cut into 1/2” pieces
- 4 Little Gem lettuce heads sliced in 1/2″ pieces
- 4 green onions, sliced on the diagonal
- 2 cups Carrot Ginger Dressing
Instructions
- 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.
Notes
This recipe makes 8 good-sized rice bowls. Don’t worry if that sounds like too much. The leftovers can be used for lunch for a couple days, or for a second dinner. Just keep the ingredients separate until ready to serve. Microwave leftover rice for 15 seconds to bring back to life. Any leftover teriyaki sauce can be saved in the fridge and used on fish, rice or vegetables.