Japirondack Chicken Rice Bowls

This fusion of traditional Japanese cuisine and Adirondack style, with a healthy dose of heat is one of my favorites, and has yet to dissappoint. Even a fussy two-year-old recently proclaimed: “This good chickens, Mashue”.

2 lbs boneless chicken breasts (or whatever) cut into bite size pieces
1 Cup Kikkoman Less Sodium Teriyaki Sauce
1/2 to 1 Cup Maple Syrup (1 Cup recommended)
2-6 various smallish hot peppers quartered (remove seeds to remove heat, but not recommended)
2 Cups Jasmine Rice
2 Hand-fulls Snow peas or fresh green beans

Start water boiling for rice (generally 3 Cups) in appropriately-sized pot. In Wok or large chef skillet over medium-high heat add chicken, Teriyaki sauce, maple syrup, and peppers. Cover, flipping/tossing/messing up occasionally until chicken well-cooked (7-15 minutes depending on heat, altitude, chicken size, and solar flare activity). If chicken is ready before rice simmer on low. When rice is ready add snow peas or green beans (or both!) to chicken mix and toss well.

Serve in large rice bowls: rice on bottom, chicken/peppers/peas/beans on top using tongs (bamboo preferred). Reserve sauce should be available for diners to add flavor to their rice, but not forced upon them as not everyone likes to saturate their rice, and that’s okay.

Serves 4 usually pretty well. Prep time is 5-10 minutes to clean and cut chicken and cut peppers. Cook time is variable based on rice, but usually around 20 minutes total for gas ranges.

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