Gluten-Free Teriyaki Rice Bowls Recipe

About this recipe

A delicious and hearty dinner option featuring gluten-free teriyaki chicken, stir-fried vegetables, and fluffy white rice. Perfect for those seeking a flavorful, gluten-free meal solution.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Chicken Breast Fillets
• 450G Pack'D Organic Broccoli Florets
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 stick Organic Celery Stick
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 250 Ml Payst Sweet Chilli Sauce, 250Ml
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

1. 1. Place 500 g of chicken breast into a resealable plastic bag and pour in 120 ml of gluten-free teriyaki sauce. Squeeze out the air, seal the bag, and refrigerate for at least 3 hours to marinate.
2. 2. Preheat your oven to 425°F (220°C). Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. Bake for about 25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
3. 3. Once cooked, cut the chicken into small cubes and wrap in aluminum foil to keep warm if needed.
4. 4. In a large skillet over medium heat, stir-fry 1 cup of broccoli florets, 1 zucchini (sliced), 2 carrots (julienned), 1/4 cup of diced celery, and 1/4 cup of diced red pepper in 2 tablespoons of sweet chilli sauce. Cook until the vegetables are tender, about 5-7 minutes.
5. 5. In a small saucepan, combine 120 ml of sweet chilli sauce, 1 teaspoon of grated ginger, and 1 minced garlic clove. Bring to a boil, then reduce the heat and simmer on low for 5 minutes, stirring often.
6. 6. To serve, layer the stir-fried vegetables in each bowl. Top with 1/4 of the cubed chicken and drizzle with 1/4 of the simmered sauce. Adjust quantities as desired.