Ginger Chicken Rice Bowls

Ginger Chicken Rice Bowls Ingredients

1/4 cup sugar-free teriyaki sauce (try Carb Well brand)	1 16oz pkg frozen broccoli cauliflower and carrot mixture
1/4 cup plus 1 Tbsp water -- divided	1/2 tsp ground ginger
1 pound boneless -- skinless chicken breasts cut into 1-inch pieces	1/3 cup dry white wine
2 tablespoons vegetable oil	1 tablespoon cornstarch or arrowroot
1 med onion -- cut into eight wedges	3 cups hot cooked brown rice

Instructions for Ginger Chicken Rice Bowls

n shallow baking dish, combine teriyaki sauce with 1/4 cup water; add chicken, coating well. Cover and refrigerate two hours. Drain
marinade from chicken. Lightly brown chicken and onion in large skillet over medium-high heat. Stir in frozen vegetables, ginger and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender-crisp.

In small bowl, combine cornstarch with 1 tablespoon water until smooth. Slowly add to skillet, stirring occasionally, until thickened.

Divide hot cooked rice equally into four individual bowls. Spoon chicken mixture over rice.

Note: Individual rice bowls may be stored in the freezer for up to one month. To reheat frozen rice bowls, cook on HIGH 5 to 7 minutes, or until heated through. Let stand in microwave 1 to 2 minutes.


Main Ingredient: Cuisine: 

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