Chicken Rice Bowls

This Chicken Rice Bowl recipe from Rumbi Island Grill is one of our favorite copycats! Fresh vegetables and teriyaki chicken over coconut rice topped with a tangy teriyaki sauce.

Ingredients:

• 1 cup cooked rice (white or brown)
• 1 boneless, skinless chicken breast, diced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup sliced bell peppers (any color)
• Salt and pepper to taste
• Sesame seeds and green onions for garnish

Instructions:

1. In a bowl, marinate the diced chicken with soy sauce, sesame oil, salt, and pepper. Let it sit for at least 15 minutes.
2. Heat vegetable oil in a pan over medium heat. Add garlic and ginger, sauté until fragrant.
3. Add the marinated chicken and cook until browned and fully cooked.
4. Remove the chicken from the pan and set aside.
5. In the same pan, add a bit more oil if needed. Sauté broccoli, carrots, and bell peppers until they are tender-crisp.
6. Add the cooked chicken back to the pan, stir to combine and heat through.
7. Serve the chicken and vegetable mixture over cooked rice.
8. Garnish with sesame seeds and chopped green onions.