Recipe: Chicken Teriyaki Bowl (using cabbage and broccoli)

CHICKEN TERIYAKI BOWL

1/3 cup plus 2 tablespoons teriyaki sauce, divided use
2 boneless, skinless chicken breasts, cut into cubes (about 2 cups)
1 head broccoli, cut into florets (2 cups)
2 carrots, peeled and sliced on the diagonal (about 2 cups)
1 large onion, peeled and sliced into wedges (about 2 cups)
1 cup green cabbage, thinly sliced
1 teaspoon fresh ginger, finely minced
1 tablespoon canola oil
1 teaspoon sesame seeds
Hot cooked rice (for serving)

Place 2 tablespoons teriyaki sauce in a medium-size bowl. Add the chicken and allow to marinate while preparing the vegetables, 20 to 30 minutes.

Pour about 1-inch of water in a shallow saucepan and bring to a boil. Add the broccoli and carrots, cover and boil over high heat 3 minutes. Drain immediately and rinse under cold running water to stop the cooking and preserve the color. Drain again and set by the stove. Place the other ingredients near the stove.

Add the oil to a wok or large skillet set over high heat. Heat oil several minutes until very hot. Add the onions and cook, stirring occasionally, 3 minutes or until soft.

Drain the chicken and add to the wok. (Discard the teriyaki marinade.) Add the ginger and cabbage to the wok with the chicken. Cook, stirring occasionally, 4 minutes.

Add the carrots and broccoli and cook about 2 minutes.

Pour the teriyaki sauce over the vegetables and stir to coat. Bring sauce to a boil, turn off heat and sprinkle the vegetables with sesame seeds.

Serve with rice

Makes 5 servings
Adapted from source: Charlotte Balcomb Lane in The Kansas City Star, September 19, 2000