TERIYAKI CHICKEN RICE BOWL

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Teriyaki Chicken Rice Bowl image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons teriyaki sauce
2 tablespoons peanut oil (preferably roasted)
4 cups baby spinach (about 2 ounces)
8 ounces sugar snap peas, trimmed and halved
1 orange bell pepper, cut into strips
1 10-ounce container yellow and/or red cocktail tomatoes, quartered
4 scallions, thinly sliced
1/2 cup fresh basil leaves, thinly sliced
2 cups shredded rotisserie chicken (skin removed)
1/2 cup salted roasted cashews, roughly chopped
Kosher salt and freshly ground pepper
2 cups cooked brown rice (thawed if frozen)

Steps:

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

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