We had a busy evening last night as we are tidying the house up for a family visit this weekend. Usually our home has overnight guests frequently but obviously since the pandemic hit, we haven’t had a many. Confession: Why our evening was busy was because we had to put the Christmas decorations away. Our house wasn’t still decorated though! We had taken everything down right after the new year and put the boxes into the guest bedroom and then got lazy about moving them back to the attic. Isn’t it always the way that when you have guests arriving, things get done?
Rice bowls are so easy to make and we always enjoy them. And I’m digging that everything goes right into the Quick Cooker and we can let it do its thing without babysitting it and enjoy dinner when we are ready. This is the ultimate one-pot meal.
Using the Pantry Lemon Garlic Rub helping bring the flavor up a notch without having to pull out tons of spice bottles! I love using the Pantry seasonings for that very reason, plus being gluten free eases my worries of any tummy issues.
TERIYAKI CHICKEN RICE BOWL WITH LEMON & GARLIC
Adapted from: Pampered Chef
Makes 4 servings
1 orange bell pepper
1 cup broccoli florets
1 tablespoon olive oil
2 pounds chicken thighs
1 tablespoon Pantry Lemon Garlic Rub
1 tablespoon fresh grated ginger
1/4 cup coconut aminos or tamari
2 tablespoons mirin
2 tablespoons honey
1 cup uncooked long-grain white rice
1 cup water
1/4 cup parsley leaves
1 teaspoon sesame seeds (optional)
- Using the Quick Slice, cut the bell pepper into strips. Cut the broccoli into small florets using the Utility Knife. Set both aside.
- Place the oil in the inner pot of the Quick Cooker and select SEAR and press START. Meanwhile, season the chicken with the Rub.
- When the oil has heated for 3 minutes, add the chicken to the inner pot and sear the chicken, 3-4 minutes on both sides, turning once using the Chef’s Tongs.
- Meanwhile, in a 2-Cup Prep Bowl, mix the ginger, coconut aminos, mirin and honey using the Stainless Steel Mini Whisk. Pour over the chicken in the inner pot.
- Place the pepper and broccoli over the chicken and place the wire rack into the inter pot with all three feet touching the bottom.
- Add the rice and water to the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack.
- Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 10 minutes and press START.
- When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL and release any remaining pressure.
- Carefully lift the Ceramic Pot out and fluff the rice. Using the Salad Chopper, chop the chicken in the Inner Pot.
- Serve the chicken over the rice with the sauce. Sprinkle with parsley from the Herb Mill and sesame seeds if desired.
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