Island Chicken Rice Bowl Recipes

ISLAND RICE BOWLS

Steps:

• Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
• Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
• After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
• In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
• Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
• Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
• Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

CHICKEN TERIYAKI RICE BOWL - RUMBI ISLAND GRILL COPYCAT RECIPE - (4.2/5)

Steps:

• Marinate chicken in your favorite teriyaki marinade. Grill chicken, then slice. Steam vegetables. Mix satay sauce ingredients all together and add in a little water if needed for the right consistency. Serve chicken, veggies, and sauce over rice.