Asian Ground Chicken Rice Bowl

Ingredients:

• 4 servings brown rice 
• 1 lb ground chicken
• 2 T toasted sesame oil
• 1 package  (12 oz) fresh broccoli
• 1 c Soyaki (or your favorite teriyaki style marinade)
• 2 T peanut butter (can be eliminated if nut allergy present)
• 1 cup salted peanuts, crushed (can be eliminated if nut allergy present)
• 4 scallions, chopped

Directions:  

Prepare brown rice according to package directions.  

Par boil broccoli by filling up a medium saucepan with water and bringing to to a boil.  Add broccoli to water and cook for 90 seconds.  Remove immediately from heat and submerge in ice cold water (blanch), this will help to cool quickly and stop the cooking.  After broccoli has cooled (2 mins), dry on paper towels.  

Add toasted sesame oil to large sauté pan or Chinese wok.  Stir fry broccoli until lightly browned on high heat (about 3-4 mins). Remove from heat and set aside.  In same sauté pan, begin to cook ground chicken on medium high heat.  After about 3 minutes (chicken should not be browned) add Soyaki or your favorite teriyaki sauce marinade.  Bring to boil and reduce to simmer.  Add peanut butter and stir.  Simmer chicken until sauce has reduced and thickened.  

Serve immediately over rice and broccoli. Garnish with crushed peanuts and scallion.   Consider pairing this with Asian Chop Chop salad.  

Asian Pepper Beef Rice Bowl

This dish has a ton of flavor!! I use Trader Joe's Soyaki as a marinade. Substitute chicken for beef and make it healthier!  Super easy recipe.  

Ingredients

• 1 lb boneless rib eye, thinly sliced (NOTE- you can also use your favorite cuts here, as long as you keep it thinly sliced- fajita style)
• 1 cup Soyaki marinade (Trader Joe's).  You can also substitute here with equal parts soy sauce and lemon juice, and 3 teaspoons honey
• 3 servings, brown rice prepared according to package directions
• 1 avocado
• 1 Tbsp rice vinegar
• 1 Tbsp extra virgin olive oil
• 3 bell peppers:  red, orange and yellow
• 1/2 large red onion
• 3 cloves garlic, sliced
• 1 Tbsp canola oil
• 1 Tbsp sesame oil

Directions

Marinate beef in Soyaki and refrigerate for 2 hours.   Prepare rice according to package directions.  Medium dice avocado (about 1/2 inch cubes) and combine in a bowl with rice vinegar and olive oil.   

Sauté peppers, garlic and onions in canola and sesame oil over medium heat until soft, stirring frequently (use non stick sauté pan or wok).  Remove from heat.  In same pan, sauté beef strips being careful to leave off excess marinade (too much marinade will cause beef to steam and not brown).  Consider doing this in two stages since an overcrowded pan will also cause beef to steam and not brown.  When beef is complete, add peppers and onions and toss.

When ready to serve, put rice in bottom of bowl.  Place peppers and onions over beef along with any juices from the sauté pan.  garnish with avocado and toasted sesame seeds.