TERIYAKI CHICKEN AND SHRIMP RICE BOWL

INGREDIENTS:

  • 1 1/2 cups carrots
  • 4 tbsp water
  • 1 1/2 cups broccoli
  • 1 1/2 cups zucchini
  • 1/2 cup onion
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 cloves garlic
  • 1/2 tsp JGM Products ginger powder
  • 2 leaves chadon beni
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 1/2 tbsp soy sauce
  • 1 lb chicken (cut into bite size pieces)
  • 1/2 lb shrimp
  • 1/2 tsp salt
  • 1/2 tsp JGM Products cayenne pepper
  • 1/2 tsp JGM Products black pepper
  • 3 leaves chadon beni
  • sesame seeds
  • 1 cup basmati rice

METHOD:

FOR VEGGIES:

  1. Heat oil in pan over medium heat
  2. Add carrots
  3. Cook for 2 mins
  4. Add broccoli, zucchini and onions.
  5. Cover pan
  6. Cook for a further 3-4 minutes.
  7. Set aside

FOR TERIYAKI SAUCE:

  1. Add brown sugar, garlic, ginger powder, rice vinegar, soy sauce and water to a pot on low to medium heat.
  2. Let boil for 1-2 mins stirring constantly.
  3. Set aside.

FOR RICE, CHICKEN AND SHRIMP:

  1. Cook rice according to package instructions.
  2. Season chicken and shrimp with chadon beni, black pepper and salt and cayenne pepper.
  3. Heat oil in pan over medium heat.
  4. Add chicken.
  5. Cook for 1 min.
  6. Add shrimp.
  7. Cook for a further 2-3 mins until chicken and shrimp are properly cooked.

TO ASSEMBLE:

  1. Layer rice in a bowl.
  2. Top rice with veggies and chicken/shrimp.
  3. Drizzle any desired amount of teriyaki sauce over it.
  4. Sprinkle sesame seeds.
  5. TIME TO EAT! πŸ™‚
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