Dinner can sometimes be difficult to put on the table – especially now that it feels as if I'm working on a billion things. Sometimes I worry that I'm spreading myself a little too thinly, and working a little too late into the night. And sometimes I worry that I don't have time to do all the things I want to do – I'm an avid reader and I miss the simplicity of reading in bed at night or journaling with a cup of coffee in the morning. As a young person I think I get so excited thinking about potential opportunities that I just pour my whole life into working. I don't know about you, but I think it's high time we all make some quality time for ourselves. Now this is where one pot meals come in handy.?
These One Pot Chicken Teriyaki Bowls are the perfect answer to a quick, weeknight meal that doesn't compromise on flavour, and will get you excited to push through the rest of your day to enjoy something healthy, hearty and delicious. Oh, and did I mention – you've really only gotta wash one big pot??
I can't remember the last time I stopped to smell the roses. I've been having trouble with insomnia lately as I've been working on the thesis for my Master's degree, and I've been diving into freelance writing more and more. Surprisingly, this blog seems to have taken on more of a full-time role in my life as well. It's crazy to think of all the jobs I've had over the years: lifeguard, construction worker, cashier, grocery store stocker, freelance writer…I feel like I'm finally coming into my own and doing something I really love, but I can't help but overwork myself some days.?
I'm constantly cooking and testing recipes as The Girl on Bloor, but that really doesn't stop my love of cooking. In fact, there are so many new recipes I've been discovering lately that I honestly just can't keep up. After five hours straight doing photoshoots sometimes all I want is a quick meal, and I think my exhaustion is something that's really starting to show in my recipe development. Give me points for being creative though okay??
These bowls are really just a throw-in-what-you-got sort of thing. You know me, I like my veggies so I went a bit overboard here. However, it's up to you where you want to take this thing.
And the homemade teriyaki sauce? Well, it's superrrrrrr easy. Again, just what you need after a busy day, simplicity. Just add soy sauce, sesame oil, brown sugar and garlic. Of course if you're feeling adventurous you can always add in some ginger and hot sauce but really, it's up to you. No more bottled sauces over here my friends!?
- 1 tbsp sunflower or canola oil
- 3 chicken breasts diced
- 3 cups dried instant rice
- 1 1/2 cups chicken stock
- 2 Carrots sliced
- 8 mushrooms quartered
- 1/2 each red and yellow pepper
- 1 small can water chestnuts
- 1/2 cup Frozen peas
- 1 cup bean sprouts
- 3 green onions sliced
- Sesame seeds to garnish optional
- 1/2 cup soy sauce
- 2 tsp sesame oil
- 6 tsp brown sugar
- 4 cloves garlic minced
Teriyaki sauce add-ins:
- 1 tsp Sriracha
- 1- inch piece ginger minced
- In a large pan/pot, heat oil over med-high heat. Add chicken and 2 tbsp of teriyaki sauce, frying until chicken is just browned. Add rice and chicken stock, bring to a boil, then lower heat to simmer. Cover with a tight-fitting lid and cook for 10-12 min.
- Remove lid and add carrots, mushrooms and remaining teriyaki sauce to mixture, cooking for 3-4 min. Add the rest of the veggies, except for the green onion, and cook for another 5 min, stirring occasionally.
- Remove from heat and stir in green onions. Serve in bowls and garnish with sesame seeds. Leftovers last up to five days or can be frozen.