Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp Teriyaki sauce; 2 tbsp Peanut oil; 4 cup Baby spinach; 8 oz Sugar snap peas, trimmed and halved; 1 Orange bell pepper, cut into strips; 10 oz Yellow and/or red cocktail tomatoes, quartered; 4 Scallions; 1/2 cup Fresh basil leaves, thinly sliced; 2 cup Shredded rotisserie chicken (skin removed); 1/2 cup Salted roasted cashews, roughly chopped; Kosher salt and pepper; 2 cup Cooked brown rice

Sara Dimas @cook_3260480

Goodyear, Arizona

Teriyaki Chicken Rice Bowl

Sara Dimas @cook_3260480

Saved

Ingredients

20 mins

4 servings

3 tbspTeriyaki sauce
2 tbspPeanut oil
4 cupBaby spinach
8 ozSugar snap peas, trimmed and halved
1Orange bell pepper, cut into strips
10 ozYellow and/or red cocktail tomatoes, quartered
4Scallions
1/2 cupFresh basil leaves, thinly sliced
2 cupShredded rotisserie chicken (skin removed)
1/2 cupSalted roasted cashews, roughly chopped
Kosher salt and pepper
2 cupCooked brown rice

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Steps

20 mins

1

Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
2

Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.