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Cactus Club Teriyaki Chicken Rice Bowl Recipe

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Teriyaki Chicken and Rice Bowls Recipe Runner
Teriyaki Chicken and Rice Bowls Recipe Runner from reciperunner.com

Description

Cactus Club Cafe is a popular restaurant chain in Canada that serves delicious dishes. One of their famous dishes is the Teriyaki Chicken Rice Bowl. This dish features tender chicken breast, marinated in a sweet and savory teriyaki sauce, served on a bed of steamed rice with fresh vegetables. It's a flavorful and satisfying meal that you can easily prepare at home.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

For the chicken marinade:
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
For the rice bowl:
  • 2 cups cooked rice
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumber
  • 1/2 cup sliced red bell pepper
  • 1/4 cup sliced green onions
  • 2 tablespoons sesame seeds

Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Gallon-sized zip-top bag
  • Large skillet
  • Cooking tongs
  • Serving bowls

Method

1. In a mixing bowl, whisk together the soy sauce, mirin, honey, brown sugar, sesame oil, ginger, and garlic. 2. Place the chicken breasts into a gallon-sized zip-top bag and pour the marinade over them. Seal the bag and massage the chicken so that it is completely coated in the marinade. 3. Refrigerate the chicken for at least 30 minutes, or up to 8 hours. 4. Heat the vegetable oil in a large skillet over medium-high heat. 5. Remove the chicken from the marinade, reserving the marinade, and add it to the skillet. Cook for 6-7 minutes per side, or until the chicken is cooked through. 6. Remove the chicken from the skillet and let it rest for 5 minutes. 7. Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat to medium and let the sauce simmer for 5-7 minutes, or until it has thickened. 8. While the sauce is simmering, assemble the rice bowls. Divide the cooked rice between four serving bowls and top it with the shredded carrots, sliced cucumber, sliced red bell pepper, and sliced green onions. 9. Slice the chicken and place it over the rice and vegetables. 10. Once the sauce has thickened, pour it over the chicken. 11. Sprinkle sesame seeds over the top of each bowl and serve immediately.

Notes

You can use any type of rice for this recipe, such as white rice or brown rice. If you don't have mirin, you can substitute it with rice vinegar or dry sherry. You can also add other vegetables to the bowl, such as steamed broccoli or sautéed mushrooms.

Nutrition Info

This recipe makes four servings. Each serving contains approximately:
  • Calories: 542
  • Protein: 40g
  • Fat: 11g
  • Carbohydrates: 71g
  • Fiber: 3g
  • Sugar: 23g
  • Sodium: 1245mg

Recipe Tips

Make sure to let the chicken rest for a few minutes before slicing it. This will help the juices redistribute, making the chicken more tender and juicy. You can also grill the chicken instead of cooking it in a skillet. Preheat your grill to medium-high heat and grill the chicken for 6-7 minutes per side, or until it is cooked through. If you want to make this recipe gluten-free, use tamari instead of soy sauce.

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