Teriyaki Chicken & Rice Bowls
Are you team chicken THIGH or chicken BREAST? I love chicken breast only for the zero point factor but the flavor in thighs are next level! These bowls are so delicious with chicken that has marinated for hours.
I could eat teriyaki with every meal. No matter if it is teriyaki chicken or beef or stir fry…teriyaki sauce makes everything better.
Teriyaki with sticky rice is my all time favorite. The difference between sticky and standard is that sticky rice lacks amylose while regular white rice contains up to 30% amylose. The difference results in grains that separate in regular rice while sicky rice remains sticky.
Jasmine rice is my next favorite! The sweet smelling rice just has such an amazing aroma and the slight sweet flavor is soooo delish!
Teriyaki Chicken & Rice Bowls
Equipment
- 1 Air Fryer
- 1 Pressure Cooker/Rice Cooker
- 1 Mixing Bowl
- 4 Glass Storage Containers
- 4 Condiment Containers
Ingredients
- 24 oz Chicken Thighs
- 4 cups White Rice
- 4 cups Coleslaw Mix
- 2 cups Pineapple Tidbits
- 2 Tbsp Light Sesame Ginger Dressing (Newmans Own)
- 1 cup GHughes Sugar Free Teriyaki Marinade
Instructions
- Marinate your chicken in teriyaki sauce for at least an hour in the fridge.
- Once your chicken is done marinating, set the air fryer to 400 degrees and start your batch of rice in the pressure/rice cooker.
- Place your marinated chicken in the air fryer single layer for 15 minutes. You may need to cook a few separate batches depending on the size of your fryer. Flip them several times during their cooking time.
- Mix your slaw with the pineapple and sesame ginger dressing.
- Once your chicken is done, cut into bite size pieces and weigh out in four 6 ounce portions.
- When everything is done, assemble your bowls! Pour teriyaki sauce into your condiment containers to have a little extra when you reheat!
