Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons teriyaki sauce; 2 tablespoons peanut oil (preferably roasted); 4 cups baby spinach (about 2 ounces); 8 ounces sugar snap peas, trimmed and halved; 1 orange bell pepper, cut into strips; 1 10-ounce container yellow and/or red cocktail tomatoes, quartered; 4 scallions, thinly sliced; 1/2 cup fresh basil leaves, thinly sliced; 2 cups shredded rotisserie chicken (skin removed); 1/2 cup salted roasted cashews, roughly chopped; Kosher salt and freshly ground pepper; 2 cups cooked brown rice (thawed if frozen)

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 servings

Nutrition Info

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Ingredients

3 tablespoons teriyaki sauce

2 tablespoons peanut oil (preferably roasted)

4 cups baby spinach (about 2 ounces)

8 ounces sugar snap peas, trimmed and halved

1 orange bell pepper, cut into strips

1 10-ounce container yellow and/or red cocktail tomatoes, quartered

4 scallions, thinly sliced

1/2 cup fresh basil leaves, thinly sliced

2 cups shredded rotisserie chicken (skin removed)

1/2 cup salted roasted cashews, roughly chopped

Kosher salt and freshly ground pepper

2 cups cooked brown rice (thawed if frozen)

Directions

Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

Photograph by Justin Walker

Courtesy of Food Network Magazine

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