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–+ servings

Honey Teriyaki Chicken and Rice Bowls

My favorite kind of sauce is a sweet one. This is absolutely delicious and I can't wait for my lunches at work this week.
Use this sauce on any kind of protein you wish. It is DELISH!
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Servings 4
Calories 651 kcal

Equipment

  • 3 Air Fryer
  • 1 Sauce Pan
  • 1 Large Mixing Bowls
  • 1 Pressure Cooker/Rice Cooker
  • 4 Lunch Containers

Ingredients
  

  • 4 large Chicken Breast
  • 2 cups Rice
  • 2 cups Mixed Cabbage
  • 2 tbsp Newmans Own Light Asian Dressing
  • 1 cup English Cucumber - sliced
  • 1 tbsp Crushed Red Pepper Flakes

Teriyaki Sauce

  • 5 tbsp Swerve Brown Sugar Alternative
  • 1/3 cup Wholesome Yum Keto Honey
  • 1/2 tsp Ground Ginger
  • 1 tsp Minced Garlic (I use Spice World)
  • 2 tbsp Apple Cider Vinegar
  • 1/4 cup Lite Soy Sauce
  • 1/2 tbsp Cornstarch
  • 1 cup Cold Water

Instructions
 

  • Cut up your chicken breast into bite size pieces.
  • Whisk your sauce ingredients minus the honey and cornstarch in a sauce pan.
  • Pour about 1/2 cup of your sauce over your chicken (leave rest in pan) and marinate in fridge for at least 30 minutes and up to 2 hours.
  • Set your air fryer to 400.
  • Start your rice/pressure cooker.
  • Take out your chicken with a slotted spoon and place half in the air fryer so no pieces are touching.
  • Cook your chicken for 15 minutes, brushing marinated sauce a couple times throughout cooking. Be sure to move them around half way through.
  • Put your first batch of cooked chicken in a clean bowl and set aside while your second batch cooks.
  • Add the honey to your sauce in the pan, bring to a boil then quickly down to medium.
  • Mix your cornstarch with water then whisk in to your sauce. Let simmer.
  • Mix your cabbage with most of your dressing in a bowl.
  • Mix your cucumber slices with the rest of the dressing and red pepper flakes and set aside.
  • Add the remainder of your cooked chicken to the bowl and pour teriyaki sauce over then mix so all pieces are coated.
  • Once the rice is cooked, add evenly to your lunch containers.
  • Add your cabbage and cucumber slices to your lunch containers.
  • Add your chicken to the lunch containers and top with green onions and sesame seeds.

Nutrition

Serving: 4gCalories: 651kcalCarbohydrates: 112gProtein: 57gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 884mgPotassium: 1147mgFiber: 8gSugar: 3gVitamin A: 723IUVitamin C: 17mgCalcium: 71mgIron: 2mg
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