Chicken Bowl 4 Ways
INGREDIENTS
Chicken Marinade
3 pounds boneless skinless chicken breast
1 cup Kikkoman® Soy Sauce
½ cup brown sugar
1½ tablespoon Kikkoman® Sesame Oil
4 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon black pepper
Roasted Vegetables
2 cups thinly sliced cabbage
2 cups green beans, cut in half
2 cups chopped mushrooms
1 cup snap peas, halved
2 cups cubed pineapple
2 red bell peppers, thinly sliced
3 cups broccoli florets
4 carrots, peeled and sliced diagonally
2 tablespoons olive oil
Salt and pepper, to taste
PREPARATION
1. Preheat oven to 425°F/220°C.
2. Cut chicken into cubes. Place in a bowl.
3. In a large bowl, add the Kikkoman® Soy Sauce, brown sugar, Kikkoman® Sesame Oil, garlic, ginger, and pepper. Whisk until combined. Pour marinade over the chicken. Cover and marinate in refrigerator for at least 1 hour.
4. Place the prepped veggies and pineapple in columns on a parchment lined baking pan (or two pans if you run out of room). Drizzle the olive oil over everything, and season with salt and pepper. Bake for 15 to 20 mins until veggies are crisp tender. Set aside until it’s time to assemble the bowls.
ORANGE CHICKEN BOWL
INGREDIENTS
Servings: 2
½ cup cornstarch, plus 1 teaspoon
1 cup marinated chicken
1 cup vegetable oil
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
3 tablespoons Kikkoman® Soy Sauce
¾ cup orange juice
¼ cup brown sugar
2 tablespoons orange zest
1 teaspoon water
Prepped roasted carrots (for assembly)
Prepped roasted snow peas (for assembly)
Cooked white rice, for serving
¼ cup chopped green onions
PREPARATION
1. Place ½ cup cornstarch in a bowl. Using a slotted spoon, remove 1 cup of the cubed chicken and place in the cornstarch. Toss to coat.
2. Heat vegetable oil in the wok over medium heat, and then fry the chicken pieces for 5 minutes until golden brown and cooked through. Set aside on a paper towel, dispose of oil in the wok.
3. To the heated wok, add Kikkoman® Sesame Oil, garlic, and ginger and cook for 1 minute until fragrant.
4. Combine Kikkoman® Soy Sauce, orange juice, brown sugar, and orange zest, and bring to a boil, then simmer for 5-10 minutes until it is reduced slightly.
5. In a small bowl, mix cornstarch with water, and add slurry to the wok and stir until sauce has thickened.
6. Add chicken to the wok and toss to combine in the orange sauce.
7. Serve over white rice with carrots and snow peas, and top with excess sauce and green onion.
CHICKEN BROCCOLI BOWL
INGREDIENTS
Servings: 2
2 teaspoons canola oil
1 cup marinated chicken
¾ cup chicken marinade
1 teaspoon cornstarch
1 teaspoon water
Prepped roasted broccoli (for assembly)
Prepped roasted cabbage (for assembly)
Cooked white rice, for serving
Toasted sesame seeds, for garnish
PREPARATION
1. Using a slotted spoon, lift chicken out of the marinade and add to the heated, oiled wok. When chicken is just brown, remove and set aside.
2. Add the chicken marinade to the wok and bring to a boil.
3. In a small bowl, mix cornstarch with water, and then add slurry to the wok and stir until sauce has thickened.
4. Reduce to a simmer and add browned chicken to the wok, tossing to combine in the sauce. Simmer for 5 minutes.
5. Spoon over white rice with broccoli and cabbage, and finish with excess sauce and sesame seeds.
PINEAPPLE TERIYAKI CHICKEN BOWL
INGREDIENTS
Servings: 2
2 teaspoons canola oil
1 cup marinated chicken
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 teaspoon red pepper flakes (more or less to taste)
¼ cup pineapple juice
¼ cup Kikkoman® Teriyaki Takumi Original
Prepped roasted red pepper (for assembly)
Prepped roasted pineapple (for assembly)
Cooked brown rice, for serving
Chopped green onion, for garnish
Toasted sesame seeds, for garnish
PREPARATION
1. Add the canola oil to a preheated wok.
2. Brown chicken in the wok. Remove and set aside.
3. Add Kikkoman® Sesame Oil to the wok and saute garlic and ginger until soft and fragrant, then add red pepper flakes and saute for 1 minute.
4. Add pineapple juice and Kikkoman® Teriyaki Takumi Original sauce to the wok and simmer for 3-5 minutes.
5. Add chicken and cook for another 5-7 minutes.
6. Spoon over brown rice with red pepper and pineapple, and top with excess sauce, green onion, and sesame seeds.
CHICKEN MUSHROOM AND GREEN BEAN BOWL
INGREDIENTS
Servings: 2
2 teaspoons canola oil
1 cup marinated chicken
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 cup chicken broth
4 tablespoons Kikkoman® Soy Sauce
Prepped roasted green beans (for assembly)
Prepped roasted mushrooms (for assembly)
Cooked brown rice, for serving
¼ cup chopped green onion
PREPARATION
1. Add the canola oil to a preheated wok.
2. Brown chicken in the hot wok. Remove and set aside.
3. Add Kikkoman® Sesame Oil to the wok and over medium heat, saute garlic and ginger until soft and fragrant.
4. Add chicken broth and Kikkoman® Soy Sauce, and simmer until slightly reduced.
5. Add chicken and simmer for 5 minutes, then cook until just heated through.
6. Spoon over brown rice with green beans and mushrooms, and top with excess sauce and green onion.