Teriyaki + Bowls = Goals
If you're looking for a delicious, simple yet impressive dinner recipe, look no further. I promise, these bowls of goodness will rock your week.
Can we all just take a second to appreciate that runny egg yolk picture? It's gorgeous if I do say so myself! Last night I put together Sunny Anderson's Lemon Teriyaki Chicken and Rice Bowls and it was an absolute weeknight dinner triumph for 3 major reasons: 1) this combination of Asian flavours really packed a punch, 2) the recipe was easy peasy Japanesey and 3) I got all kind of fun kitchen vibes when putting this dish together.
First let's chat about flavour. This recipe elevates store-bought teriyaki sauce with some truly banging ingredients like lemon juice and zest, red chilli flakes, grated ginger and green onion. Everything combined is "homemade takeout" magic. Now onto the ease-factor. Sure there is a bit of chopping and grating involved but afterwards the dish comes together in a matter minutes because why? All hail rotisserie chicken! And finally, there is something about putting an egg on top of a dish that feels so exciting and chefy! Kalo can testify as to how giddy I was frying up those eggs.
Confession time. I forgot the crispy fried onions (tear). Kalo picked them up from the store on his way home from work but we didn't unpack his backpack until later in the evening. When I saw the container sitting in the bottom of his bag looking so sad I was immediately gutted. Although our dinner was still delicious, I think the onions would've added a crunchy, rich, fattiness to round out the dish. But never fear because I plan to redeem myself today when I heat the leftovers up for lunch.
As you all could probably guess, I went a little rogue with my quantities and ingredients and what do you know everything worked out really well. I've come to learn that bowls, ramens and stir-fries are very forgiving. Here are some of my suggestions:
Boil the Pasta, I Mean Rice
Did you know that you can boil rice just like you would pasta? I took it one step further and boiled my rice in chicken stock so it could soak up some added flavour. Simply bring a large pot of water or stock to a boil, add the rice, stir occasionally, cover and simmer for 15-20 minutes.
Sauce vs. Marinade
If you can't find the thick teriyaki sauce that comes in a jar, simply reduce teriyaki marinade in a small pan on the stove.
I'm a Roaster
If given the choice between steaming or roasting vegetables, I'd pick roast every time. The flavour profile roasting gives food is incomparable. Drizzle your broccoli with olive oil, salt, pepper and a touch of sesame oil then roast in the oven until the florets begin to brown.
Eggs with Asian Flare
Fry up the eggs in a teaspoon or so of sesame oil to give them a nutty flavour. Also be sure your pan isn't too hot, frying eggs should be done over medium-low heat so they don't form a tough crust around the edges.
Experiment with Veggies
Be adventurous and add any veggies you enjoy, like snap peas, edamame, baby corn or mushrooms.
Condiments Are Your Friend
Have some good soy sauce and Sriracha on hand to take the dish to new heights. Or sometimes all a dish needs is a squirt of lemon or lime juice. I'm talking elevation people!
Moral of the story is always have the confidence in yourself to add, subtract and multiply the ingredients to fit your preferences. For example, next time I might use brown rice for a more toothsome texture or riced cauliflower to put a healthy spin on it. I even thought of adding toasted sesame seeds to the rice. Trust your gut and promise me you all will have some fun with this one! Sayonara.