Teriyaki Chicken and Vegetable Rice Bowls

I won’t hesitate to admit that I’m a bit of a Pinterest addict. Before I had my son, I could easily browse garden tips, home decorating ideas, and recipes for hours. During one of these sessions, I came across a recipe for teriyaki chicken. I decided to give it a try because it was pretty similar to recipe I made with shrimp, only it had an awesome homemade teriyaki sauce. And I already had all of the ingredients to make it, which was an added bonus.

This recipe quickly became one of my husband favorite things to eat. And I don’t feel guilty about eating it often. It’s even great leftover. You can’t go wrong with chicken, vegetables, and rice.

First, make the teriyaki sauce by adding the soy sauce, 1/4 cup plus 2 tablespoons water, brown sugar, honey, rice vinegar, and garlic to a small saucepan. Mix  everything together and bring to a gentle boil over medium heat.

In a separate bowl, whisk together cornstarch with the remaining 2 tablespoons water, then add to the saucepan. Reduce heat to medium-low and allow to a boil for 1 minute longer, making sure to stir continuously so the sauce doesn’t burn. Remove from heat.

To cook the chicken, preheat the oven to 350 degrees Fahrenheit. Cut the chicken breasts in half in order to make 2 smaller chicken breasts. I do this so the chicken will cook faster, but you can skip this step if you want. Just adjust your baking time.

Place breasts in a lightly greased 9 by 13 baking pan, then season with salt and pepper. Next, brush the chicken breasts with some of the teriyaki sauce.

Teriyaki Chicken from Cooks My Books

Bake for 20 to 30 minutes or until an instant read thermometer reads 165 degrees Fahrenheit. Let the meat rest for about 5 minutes, and then cut into strips or cubes.

Teriyaki Chicken from Cooks My Books

To cook the vegetables, place the butter and chopped vegetables in a large pan with lid over medium heat. Next, season with salt, pepper, and garlic powder to taste. Cover and cook until vegetables are tender, stirring occasionally. Remove from heat.

Teriyaki Chicken from Cooks My Books

To assemble the bowls, first scoop a layer of rice into the bowl. Next, add a layer of vegetables, then a layer of chicken. Finally, drizzle the desired amount of teriyaki sauce over the top. Serve and enjoy!

Teriyaki Chicken from Cooks My Books

 

Teriyaki Chicken with Veggies and Rice

Category: Entree

Teriyaki Chicken with Veggies and Rice

Ingredients

    For the Teriyaki sauce
  • 1/2 cup soy sauce
  • ½ cup water, divided (1/4 cup plus 2 tablespoons, and 2 tablespoons)
  • 3 tablespoons packed brown sugar
  • 3 tablespoons honey
  • 1 tablespoons rice vinegar
  • 1 teaspoon garlic, minced
  • 1 1/2 Tablespoons cornstarch
    For the Chicken, Vegetables, and Rice:
  • 2 pounds boneless skinless chicken breasts (about 2 breasts)
  • 4 tablespoons unsalted butter, small chunks
  • 1 cup carrots, shredded
  • 1 medium onion
  • 1 bell pepper
  • 1 medium zucchini
  • 1 8 ounce package mushroom
  • Salt, pepper and garlic powder to taste
  • 4 cups cooked rice of your choice

Instructions

  1. For the teriyaki sauce: In a small saucepan, add the soy sauce, 1/4 cup plus 2 tablespoons water, brown sugar, honey, rice vinegar, and garlic. Mix together and bring to a gentle boil over medium heat. In a separate bowl, whisk together cornstarch with remaining 2 tablespoons water, then add it to the saucepan. Reduce heat to medium-low and allow to a boil for 1 minute longer, making sure to stir continuously so the sauce doesn’t burn. Remove from heat.
  2. For the chicken: Preheat the oven to 350 degrees Fahrenheit. Cut each chicken breast in half in order to make 2 smaller chicken breasts. Place breasts on a lightly greased cookie sheet. Season with salt and pepper. Brush the breasts with some of the teriyaki sauce. Bake for 20 to 30 minutes or until an instant read thermometer reads 165 degrees Fahrenheit or higher. Let the meat rest for about 5 minutes, and then cut into strips or cubes.
  3. For the vegetables: Place butter and vegetables in a large pan with lid over medium heat. Season with salt, pepper, and garlic powder to taste. Cover and let cook until vegetables are tender, stirring occasionally. Remove from heat.
  4. To assemble the bowls: First scoop a layer of rice into the bowl. Add a layer of vegetables, then a layer of chicken. Drizzle teriyaki sauce over the top. Serve immediately.

Notes

Recipe adapted from: https://www.cookingclassy.com/teriyaki-grilled-chicken-and-veggie-rice-bowls/

https://cooksmybooks.com/2018/02/18/teriyaki-chicken-vegetable-rice-bowls/

Parmesan Chicken

A few years back, I was trying to decide what to make for dinner. I was bored with my usual go-to chicken dinners, so I decided to try something new. After poking around on the internet for a bit, I stumbled across this recipe for Parmesan Chicken on Simply Recipes. After looking over the recipe, I decided to make it for two reasons.

  1. I had all the ingredients
  2. Little bites of paremsan chicken baked in butter sounded delicious.

Since then, I’ve made it many times and it has always been a big hit. I’ve even had family members request that I make it for special occasions. But don’t take my word for it, give it a try for yourself.

(This post contains affiliate links)

To get started, melt the butter in a bowl or pie plate. Add the minced garlic and stir together. Then, combine the breadcrumbs, Parmesan cheese, dried parsley, salt, garlic powder, Italian seasoning, and black pepper in a separate bowl or pie plate.

Dip the chicken chunks into the garlic butter to coat. Be sure to reheat the butter if it starts to thicken.

Parmesan Chicken by Cooks My BooksIMG_0058
Pieces in garlic butter

Next, move the pieces to the pie plates with the breadcrumb mixture and coat. When I first started making this, I would use small bowls, but I’ve found it’s easier to use pie plates.

Parmesan Chicken by Cooks My Books
Pieces coated in breadcrumb mixture

When coated with the breadcrumb mixture, place the chicken into a greased 9 by 13 baking dish (or whatever size you have), leaving a little bit of space in between each piece. Depending on the amount of chicken, you might need to use more than one baking dish. When all of the chicken is in the pan, drizzle the remaining garlic butter over the chicken pieces.

Parmesan Chicken by Cooks My Books
Ready to go in the oven

Bake for 10 to 15 minutes or until an instant read thermometer reads 165 degrees Fahrenheit (75 degrees Celsius).

Parmesan Chicken by Cooks My Books

We usually eat this with spaghetti marinara and corn.  Yum!

Parmesan Chicken

Category: Entree

Parmesan Chicken

Ingredients

  • 1 teaspoon minced garlic
  • 8 Tablespoons (1 stick) unsalted butter, melted
  • 1 cup dried bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoons Italian seasoning
  • 1/8 teaspoon black pepper
  • 2 pounds of skinless boneless chicken breast, cut into small chunks

Instructions

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
  2. Stir the minced garlic and the melted butter together in a pie plate.
  3. In a separate pie plate, combine the breadcrumbs, Parmesan cheese, dried parsley, salt, garlic powder, Italian seasoning, and black pepper.
  4. Dip the chicken chunks into the garlic butter to coat. Be sure to reheat the butter if it starts to thicken.
  5. Next move the pieces to the pie plate with the breadcrumb mixture and coat.
  6. When coated with the breadcrumb mixture, place the chicken into a greased 9 by 13 baking dish, leaving a little bit of space in between each piece. When all of the chicken is in the pan, drizzle the remaining garlic butter over the chicken pieces.
  7. Bake the chicken for 10 to 15 minutes or until an instant read thermometer reads 165 degrees Fahrenheit (75 degrees Celsius) or higher.
  8. Serve with spaghetti marinara. Enjoy!
https://cooksmybooks.com/2018/01/28/parmesan-chicken/