Grilled Vegetables Chicken Teriyaki Bowls

Grilled Vegetable Chicken Teriyaki Bowls

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I usually always have frozen chicken tenders on hand so this recipe is based on cooking frozen chicken.

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*8-10 Chicken Tenders, fresh or frozen (If using fresh chicken, cut into strips grill on a grill Pan) If frozen follow instructions below)

*2-3 tablespoons Extra Light Olive Oil, for grilling Pan more as needed for grilling Vegetables

*1-2 teaspoons Season Salt, like Deverle’s Seasoning

*1/8 teaspoon Red Pepper Flakes or to taste

*2-3 Medium zucchini’s, sliced and then slice again

*1 Red Bell Pepper, cut Large Chunks

*1 Yellow Bell Pepper, cut Large Chunks

*1 Orange Bell Pepper, cut Large Chunks

(You could also use 1 pound bag of Mini Sweet Bell Peppers red, yellow and orange which I used) cut into large chunks)

*Use 1 cup of the 16 ounce KC Masterpiece 30 minute Marinade Honey Teriyaki) more if desired

*Toasted Sesame Seeds, topping

*Green Onions, sliced for garnish

*Serve over cooked White or Brown Rice (Make according to your rice cooker or rice package)

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Frozen Chicken Instructions :

Cook the Chicken Tenders seasoned with season salt, and red pepper flakes on medium heat, in a Cast Iron pan or this time I used a Stainless Steel frying pan with lid because my chicken was frozen adding 2-3 tablespoons Olive Oil. (Cook chicken with lid on in the  frying pan, cook the chicken until it is no longer pink inside or until the internal temperature is 165*F.)

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After Chicken is cooked and browned cut into strips with scissors and then deglaze the pan.

Note: Allow the chicken to continue to cook only if browning of the chicken has not occurred with the lid off and when browning occurs deglaze the pan with 1/4 cup water, turn off heat. Set aside.

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Grill the vegetables on a cast iron grill pan, on medium heat, basted with olive oil, adding the vegetables in a single layer. Grill the vegetables in batches until all vegetables are grilled with grill lines 1-2 minutes on each side and then add grilled vegetables to the cooked or grilled chicken. Pour over the teriyaki marinade and heat together for 2 minutes and then serve over rice.

 


Enjoy!

Lindy

Tiny Spicy Chicken

Tiny Spicy Chicken Bowls

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*Serve Tiny Spicy Chicken over Sticky Rice, cook rice according to your rice cooker directions (3-4 cups cooked rice) or as desired

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*Sliced Green Onions, garnish/topping

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Chicken Prep
:

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*3 pounds Chicken Tenders or Breasts, cut into 1 to 1 and 1/2 inch pieces

*Garlic Salt, rub/ sprinkle on chicken pieces

*2 Eggs, beaten, in a bowl for dipping chicken pieces

*1/3 to 1/2 box of a 14.8 ounce box Cornstarch, pour in bowl or pie pan for dipping

*Extra Light Olive Oil, 4 tablespoons Plus for browning chicken

*Skillet

*Tongs

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*Note:  Cutting and Coating process takes about 1 hour in prep time.

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Dip chicken pieces into egg mixture (3-4 pieces at a time) using tongs and another set of tongs for dipping into the cornstarch and then set on wire rack until read to brown in a cast iron skillet with olive oil on medium heat. Cook coated chicken pieces until golden brown, turn and brown opposite side (about 3 minutes on each side.)

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Spicy Sauce
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*2 teaspoon Chili Paste, Sambal with or without garlic

*2 cups Sugar

*8 tablespoon Brown Sugar

*1 cup Tomato Ketchup

*3/4 cup White Wine Vinegar

*1 1/4 cup Chicken Broth

*4 teaspoons Soy Sauce

*1/8 teaspoon Sea Salt

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Whisk together the above sauce ingredients in a sauce pan on medium just until sugar is dissolved.

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Then in a 9 X 13 glass pan or (2 smaller glass pans, split chicken pieces equally and sauce between 2 pans) add the browned chicken pieces and pour over the chicken, the spicy sauce.

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Bake pan/pans in a pre-heated 325*F. oven for 45-60 minutes until sauce becomes thick and sticky. (Tiny spicy chicken needs to cook this long to cook of the vinegar.)

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Serves 6-8 People

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See Fried Rice

Enjoy!

Lindy