The Best Chicken Teriyaki Bowl
I had a request for a cleaner and healthier chicken teriyaki bowl and I am so excited to finally share these with you guys! They are easy, healthy and perfect for easy dinner or lunch prep for the week!
Servings: 6
Calories: 587kcal
Ingredients
- 2 cups long grain white rice
- 2 cups water
- 3 cups purple cabbage chopped thinly
- 1 1/2 tbsp Garlic Ghee
- 3 cloves garlic minced
- 1 tbsp fresh ginger chopped
- 1 tsp salt
- 1 1/2 lbs ground chicken thigh
- 1 cup low sodium gluten free soy sauce
- 3 tbsp sesame seed oil
- 1/4 cup honey
- 1 tbsp chili sauce
- lime
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper
After the Teriyaki Chicken Cooks
- 2 tsp arrow root powder
- 1/3 cup chopped fresh cilantro
- 2 tbsp sesame seeds
Instructions
Rice and Cabbage Instructions
- Place rice and water 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.
- Start the rice in the Instant Pot like I mentioned above, so that once the meat is done-- the rice & cabbage is done too! Also feel free to follow instrution on the rice box too.
The Best Teriyaki Chicken Bowls
- In a frying pan add 1 1/2 tbsp 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
- Then add in the ground chicken, breaking into bite sized pieces and adding 1/2 tsp salt & 1/4 tsp pepper
- While the ground chicken is cooking you will start on the sauce. In a large bowl add in the 1 cup soy sauce, 3 tbsp sesame seed oil, 1/4 cup honey, 1 tbsp chili sauce & whisk until fully incorporated
- Once the ground chicken is almost all the way cooked, poor the sauce over the ground chicken in the skillet. Let is simmer for 10 minutes. Add in juice of 1/2 lime, 1/2 tsp salt and 1/4 tsp cayenne pepper. Let sauté another minute. Then turn stove top down to low.
- Then take 2 tsp arrow root and 4 tsp hot water, whisk to create a slurry. Pour slurry over the teriyaki chicken. Then mix in a figure eight. The sauce will start to thicken. Stir in the fresh chopped cilantro and the sesame seeds.
- Then you will check back on the rice & cabbage (see above!) Then get out your favorite bowl, put the Instant Pot rice and cabbage mixture in it and top with The Best Teriyaki Chicken! Enjoy!
Nutrition
Calories: 587kcal | Carbohydrates: 71g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Potassium: 890mg | Fiber: 3g | Sugar: 14g | Vitamin A: 546IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 3mg