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The Hungry Nomad: Recipe Friday: 6 Layer Chicken Teriyaki Bowl

July 13, 2012

Recipe Friday: 6 Layer Chicken Teriyaki Bowl

This is my personal take on a dish that I love at a local restaurant chain in Vancouver, Canada: Cactus Club. They call it the Teriyake Rice Bowl. I call mine the 6 layer chicken teryiake bowl. I took all the flavors made estimates and re-invented to create my own. It has become my husband and friend's favorite dish. It is very easy to make and on the healthier side if you add enough veggies. 


Ingredients for 2: 
  1. 1-2 Chicken Breast (substitute tofu or beef)
  2. 1 large onion
  3. Teriyaki sauce
  4. 1-2 cup of shredded carrots
  5. 1-2 cups of pickled red cabbage
  6. 1 bunch of cilantro
  7. 1 cup of basmati rice (or brown rice)
  8. Optional: red/yellow peppers
  9. Optional: sliced water chestnut
Yogurt sauce:
  1. 1 cup of fat free yogurt
  2. 1/3 cup mayonnaise
  3. 1 teaspoon lemon juice
  4. 2 tablespoons ranch dressing or powdered ranch mix
  5. 1 teaspoon cayenne pepper
  6. 1/2 teaspoon paprika
Leave for 30 minutes to allow the flavors to completely blend. 

Instructions: 


Rice: 

I make my rice in a rice maker which simplifies things. Add 1 cup rice and 2 cups of water (or less if you are in a humid area). A pinch of salt. A pinch of oil and that is it. 

Chicken:
  1. Wash, peel and slice onions
  2. Heat frying pan, add 1 tablespoon of olive oil
  3. Add onions and fry slightly until a light golden color 
  4. Slice chicken breast into small pieces and add to onions
  5. Add teriyaki sauce 
  6. Allow to cook for 30 minutes or until chicken is fully cooked. 




In the meantime: Wash, peel and shred carrots; Slice other veggies that you'd like to add to the mix.

Wash and slice radish.




Wash the cilantro, cut off the stems and slightly chop.



You can adjust the spicy yogurt sauce based on how spicy you want it to taste. I like mine very spicy so I add 1 tablespoon of cayenne pepper. You can adjust to taste. 

Combine 1 cup of yogurt, 1/3 cup mayonnaise, 1 teaspoon lemon juice, 2 tablespoons ranch dressing or powdered ranch mix, 1 teaspoon cayenne pepper, 1/2 teaspoon paprika.  Leave for 30 minutes to allow the flavors to completely blend. 


The red pickled cabbage comes in a bottle or you can make at home (see recipe). Remove and drain. Set aside. 


Once your rice is ready. Layer at bottom of bowl. Add chicken on top. Add carrots. Add red cabbage. Add other veggies. Add cilantro and turnips. Add spicy yogurt sauce on top and let it drizzle down.  And voila!

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2 Comments:

At July 13, 2012 , Blogger Unknown said...

I like to call this the rainbow teriyaki chicken bowl.
You can taste the rainbow.

 
At July 25, 2012 , Anonymous Asian catering Brisbane said...

Wow, recipe is explained very well, i like the details. Food looks nice on the photos!

 

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