Please welcome my guest poster Chelsea from Heart Natured as she shares her recipe for Asian Chicken Rice Bowl
1 lb boneless skinless chicken breasts (cubed)
2 cups broccoli florets (I use as many as I want.. we like vegetables)
1 tbsp vegetable oil
1 red pepper, cut into 1 inch chunks
1 garlic clove (minced)
4 tbsp Asian-style sesame salad dressing (I used Panera’s because I had it already.. very tasty)
3 tbsp of teriyaki sauce (add as much or as little as you want)
Instructions
1. Heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. Add the chicken, cook and stir until no longer pink and starting to brown, usually about 5-7 minutes. Stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.
- 1 lb boneless skinless chicken breasts (cubed)
- 2 cups broccoli florets (I use as many as I want.. we like vegetables)
- 1 tbsp vegetable oil
- 1 red pepper, cut into 1 inch chunks
- 1 medium zucchini, cut into 1 inch chunks
- ½ onion, chopped
- 1 garlic clove (minced)
- 4 tbsp Asian-style sesame salad dressing (I used Panera's because I had it already.. very tasty)
- 3 tbsp of teriyaki sauce (add as much or as little as you want)
- ¼ cup of orange juice
- Heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet.
- Add the chicken, cook and stir until no longer pink and starting to brown, usually about 5-7 minutes Stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.
- Stir in red bell pepper, onion, zucchini, broccoli, and garlic, and cook + stir until the vegetables are tender, 8-10 minutes.
- Stir in teriyaki sauce (as much or as little) and simmer until thickened.
- Serve over brown or white rice.
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