Rice Bowls with Teriyaki Chicken And Ginger Slaw
I have actually never read before or after college (apparently it no longer exists, did you know??), but my college library housed a fantastic collection of magazines. I used to take frequent “study breaks” holed up in the periodical section. Who wants to be reading dusty reference books when you could be reading recipes for the perfect layer cake or tips for carving your first turkey? Perhaps I would have been a good candidate for a home economics degree.
In the end, I made it out with a teaching degree and a thick stack of recipes copied in the library lobby. Years later, this recipe for Teriyaki Chicken and Ginger Slaw definitely gets pulled out more often than my diploma. I’m a big fan of higher education, but seriously you’ve got to try this recipe.
The original version is actually a wrap, kind of an East heads south-of-the-border fusion, but I prefer the chicken and cabbage over a bowl of rice. It is the perfect trifecta of flavors: chewy rice, sweet chicken, and tangy cabbage. Crisp, fresh, flavorful. Delicious.
For marinating meat, I always keep a bottle of Trader Joe’s Soyaki on hand.(Make sure you check out what I buy at Trader Joe’s here.) If you are into teriyaki in a big way, Costco also sells a substantial vat of , which is really similar. Either way, it’s a simple shortcut for a quick meal. For those of you who have the time and desire, you could easily .
Insert random picture of a sandwich! This cabbage slaw is light and flavorful, adding the perfect crunch to just about anything. I love tucking it inside chicken or pulled pork sandwiches. It’s also delicious served as a simple side salad, one I prefer over its heavy, mayonnaise-based cousin.
I almost always have cabbage and carrots in the refrigerator so I just shred those into fine strips. Another shortcut would be to use a bag of coleslaw mix (usually a combination of cabbage and carrots). Just make sure you wait to toss the dressing with the vegetables until you are ready to serve to keep everything as crisp as possible.
Rice Bowls with Teriyaki Chicken and Ginger Slaw
Adapted from a Ladies Home Journal recipe
1 lb. boneless, skinless chicken breasts, sliced into strips
1 T. chopped garlic
3 T. white vinegar
2 T. oil
1 T. brown sugar
2 t. teriyaki sauce
2 t. minced jalapeno chile
1 t. grated fresh ginger
1 t. salt
3 c. shredded cabbage and 2 peeled, grated carrots or 1 bag (16 oz.) coleslaw mix
For Rice Bowls
4-5 c. cooked rice (find out how to cook brown rice perfectly here)
1 c. fresh cilantro leaves or 4 T. sliced green onions
- Combine chicken, teriyaki sauce, and garlic in a bag or bowl. Refrigerate 20 minutes.
- Meanwhile, for the Ginger Slaw, combine vinegar, oil, sugar, teriyaki sauce, jalapeno, ginger, and salt in large bowl. Stir in coleslaw mix.
- Remove chicken from marinade with slotted spoon and pat dry with paper towels; discard marinade. Heat oil in large skillet over medium-high heat, 1 minute. Add chicken and cook, turning pieces until browned and cooked through.
- To assemble, scoop 1 cup of rice into a bowl, top with chicken and slaw. Drizzle extra over the top, if desired. Garnish with cilantro leaves or green onions.
Got chopsticks? These fun are inexpensive on Amazon. Wouldn’t they make cool party favors, dining utensils, or hostess gifts?
Or weight loss tool! I actually bought my chopsticks in China, where I was teaching English. Another woman on my team had lost 50 pounds before the trip by eating her meals with chopsticks. It forced her to eat smaller portions at a slower pace. If you see it on Biggest Loser someday, remember that you read it here first.
Amazon has in stock and ready to ship!
Looking for more?
Fantastic range of boards from best recipes and tips for frugal living to gardening and budgeting help.
This post may contain affiliate links. See the disclosure policy for more information.