Japanese Farm-Style Grilled Teriyaki Chicken Bowl

• Gluten free

• Meat

  • 1 lb Chicken thighs

• Produce

  • 1 Avocados
  • 1 English cucumber, large
  • 1 tsp Ginger
  • 1/3 cup Scallions
  • 8 oz Shitake mushrooms

• Condiments

  • 1/4 cup Mirin
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1/4 tsp Salt
  • 2 tbsp Sesame seed, toasted
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/4 cup Rice wine vinegar

• Frozen

  • 1 Farm style teriyaki

• Deli

  • 1 Cucumber ribbon salad

• Liquids

  • 2 cups Water

Found on feastingathome.com

Description

Ingredients

• Farm Style Teriyaki
• 1 pound chicken thighs ( boneless skinless) Or sub 4 extra large Portobellos ( see notes)
• 8 ounces shitake mushrooms ( optional)
• ¼ cup soy sauce ( or use GF Braggs Liquid amino acid)
• ¼ cup mirin
• 1-2 teaspoons grated ginger
• -------
• 1 cup rice, rinsed well
• 2 cups water
• ------
• Cucumber Ribbon Salad
• 1 large english cucumber
• ¼ cup rice wine vinegar
• 1 teaspoon honey or sugar
• ¼ teaspoon salt
• 1 tablespoon toasted sesame seeds
• Garnishes:
• 1-2 avocados ( one half, per bowl) , peeled, sliced, salted
• Garnish:
• ⅓ cup chopped scallions ( or chives)
• 1 tablespoon toasted sesame seeds

Directions

• Place whole chicken thighs in a ziplock bag with soy sauce, mirin and ginger and marinate 4 hours or overnight. The longer, the more flavor. You could add shiitake mushrooms to the same bag if you want. ( see notes for vegan and GF)
• After this has marinated, and you are ready to grill, cook the rice.
• Place water and rinsed rice in a medium pot with a pinch of salt. Bring to a boil, cover, then simmer on low for 20 -40 minutes, depending on rice type ( read directions) . Leave covered until ready to serve.
• In the mean time, make the cucumber salad and preheat the grill to medium high.
• Cut cucumber in half lengthwise, and scrape out the seeds with a spoon. Using a vegetable peeler, or sharp cheese slicer or mandolin, peel long thin strips or ribbons onto a couple of paper towels. Blot with a couple more paper towels and place them in a bowl. In a small bowl, whisk rice wine vinegar, salt and sugar and sesame seeds together and pour over cucumber ribbons, toss.
• Slice the avocado and scallions.
• Grill the chicken and shiitakes, over medium high heat, turning heat down after marking, letting the chicken cook through. Move the shiitakes to a cooler spot on the grill,or set aside to prevent burning.
• Once cooked through, slice the chicken and assemble the bowls:
• Place rice in the middle, add grilled chicken to one side, then avocado, cucumber salad and shiitakes. Sprinkle avocado with salt. Scatter bowl with sesame seeds and scallions, serve with chop sticks.
• NOTES: If going vegan, sub 4-5 large portobello mushrooms for the chicken and add 1 tablespoon oil to the marinade and marinate for 1 hour only. To make gluten free, sub GF soy sauce like Braggs.
• If you cant find toasted sesame seeds, lightly toast raw sesame seeds in a dry skillet until fragrant and golden. They are key. 🙂