Description
A simple, authentic grilled teriyaki chicken recipe turned into a delcious bowl. Serve with ucumber salad, and avocado. Feel free to sub portobellos mushrooms for the chicken and make this totally vegan. ( See notes)
Ingredients
Units
Scale
Farm Style Teriyaki
- 1 pound chicken thighs (boneless skinless) Or sub 4 extra large Portobellos ( see notes)
- 8 ounces shitake mushrooms (optional)
- 1/4 cup soy sauce ( or use GF Braggs Liquid Amino Acid)
- 1/4 cup mirin
- 1-2 teaspoons grated ginger
- 1 cup jasmine rice, rinsed
- 2 cups water
- pinch salt
- 1 large English cucumber
- 1/4 cup rice wine vinegar
- 1 teaspoon honey or sugar
- 1/4 teaspoon salt
- 1 tablespoon toasted sesame seeds
Instructions
- Marinate. Place whole chicken thighs in a ziplock bag with soy sauce, mirin and ginger and marinate 4 hours or overnight. The longer, the better and the more flavor. You could add shiitake mushrooms to the same bag if you want. (see notes for vegan and GF) After this has marinated, and you are ready to grill, cook the rice.
- Rice. Place water and rinsed rice in a medium pot with a pinch of salt. Bring to a boil, cover, and simmer on medium-low for 20 minutes, depending on the type of rice (see directions). Leave covered until ready to serve.
- Cucumber Salad. Cut the cucumber in half lengthwise, and scrape out the seeds with a spoon. Using a vegetable peeler, or sharp cheese slicer or mandolin, peel long thin strips or “ribbons” onto a couple of paper towels. Blot with a couple more paper towels and place them in a bowl. In a small bowl, whisk rice wine vinegar, salt and sugar and sesame seeds together and pour over cucumber ribbons, toss.
- Preheat the grill to medium-high.
- Grill. Grill the chicken and shiitakes over medium-high heat, turning the heat down after marking, letting the chicken cook through. Move the shiitakes to a cooler spot on the grill,or set aside to prevent burning.
- Assemble. Place rice in the middle, add grilled chicken to one side, divide avocado, cucumber salad and shiitake mushrooms. Sprinkle the avocado with salt. Scatter bowl with sesame seeds and scallions, serve with chopsticks.
Notes
Leftover chicken and rice will keep up to 4 days in airtight containers in the refrigerator.
If going vegan, substitute 4-5 large portobello mushrooms for the chicken and add 1 tablespoon of oil to the marinade, and marinate for 1 hour only.
To make gluten-free, substitute GF soy sauce like Bragg’s.
Nutrition
- Serving Size: Chicken only
- Calories: 198
- Sugar: 8.4 g
- Sodium: 619.6 mg
- Fat: 4.9 g
- Saturated Fat: 1.3 g
- Carbohydrates: 11 g
- Fiber: 0.6 g
- Protein: 25.2 g
- Cholesterol: 106.5 mg
