Deconstructed California Roll Bowl recipe
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Ingredients
- 2 skinless, boneless chicken breasts 1 cup teriyaki marinade 1 tablespoon orange juice concentrate 2 cups water 1 cup uncooked short-grain white rice 1 tablespoon peanut oil 1 onion, cut into strips 1 zucchini, cut into strips 1 tablespoon soy sauce, or to taste 1 tablespoon black sesame seeds 1 avocado, chopped 1 teaspoon wasabi paste, or to taste
Nutrition Info
- 831.9 caloriescarbohydrate: 135.3 gcholesterol: 60.8 mgfat: 12.1 gfiber: 5 gprotein: 40.7 gsaturatedFat: 2.3 gservingSize: -sodium: 4649.7 mgsugar: 49.8 gtransFat: : -unsaturatedFat: : -
Directions Deconstructed California Roll Bowl
Directions
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Place chicken breasts in a shallow container. Cover with teriyaki marinade and orange juice concentrate. Cover and marinate in the refrigerator for 6 to 8 hours.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 18 minutes.
Heat a large nonstick skillet over medium heat. Add chicken breasts, discarding marinade. Cook until browned on both sides and no longer pink in the center, about 6 minutes per side. Remove from heat, let rest for 5 minutes. Slice into strips.
Heat peanut oil in a skillet over medium heat. Cook and stir onion until softened, about 5 minutes. Add zucchini, cook and stir until almost tender, about 5 minutes. Return chicken strips to the skillet, drizzle soy sauce on top. Stir in black sesame seeds. Fold in avocado gently.
Serve chicken mixture over rice, with wasabi paste alongside.