The Best Chicken Teriyaki Bowl

Honest Grub Honest Foodie

These are truly addicting and SO delicious. They are simple, clean, delicious and will be a new favorite dinner. Not to mention an easy lunch prep.

INGREDIENTS:

– Long Grain White Rice – Water – Purple Cabbage – Garlic Ghee - Cloves Garlic - Ginger - Salt - Ground Chicken Thigh - Low Sodium Gluten Free Soy Sauce - Sesame Seed Oil

MY FAVORITE WAY TO MAKE RICE

Place in Instant Pot, give it a quick stir. Secure your Instant Pot lid, and lock the steam release valve. Then turn on High Pressure for 4 minutes. After you will naturally release it for 10 minutes. Once the screen reads LO 10, quick release. Once valve drops, you will put in your chopped cabbage and close lid again in order to steam it. That way it will still be crunchy but steamed.

Directions:

HOW EASY ARE THE BEST CHICKEN TERIYAKI BOWLS?

I start the rice in the Instant Pot like I mentioned above, so that once the meat is done– the rice & cabbage is done too!

STEP 1

In a frying pan I will then add the garlic ghee and heat to medium heat. Then add in 3 garlic cloves minced and 1 tbsp of fresh ginger chopped. Let it sauté in the garlic ghee for 5 minutes. Watching & making it sure it does not burn

STEP 2

Then add in the ground chicken, breaking into bite sized pieces and adding 1/2 tsp salt & 1/4 tsp pepper

STEP 3

 Swipe up for the full recipe!

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