Wednesday, February 19, 2014

Hawaiian Teriyaki Chicken Bowl (CROCK POT!)

Hawaiian Teriyaki Chicken Crock Pot

This looks like an awesome recipe! I love chicken teriyaki bowls (except the ones from yoshinoya- yuck).  I split the recipe into easy to do tasks.  The only portion that will make it's way into the crock pot will be the "chicken portion".  

Chicken Portion 
4 1/2 lbs chicken breasts
1 bottle teriyaki sauce 
4 scallions- sliced (funny story about scallions- my younger brother once was asked to go buy 1 scallion at the store... he returned with just 1 sprig of scallion that the cashier charged him $0.02 for...he is now a doctor (just kidding)).

Rice Portion
3 cups of cooked rice
1/2 lime (juiced/squeezed- you will need the other half for the topping portion)
Olive Oil
salt & pepper (personal preference/taste as you go)
2 tbsp cilantro (chopped)

Topping Portion:
4 tomato (diced up)
1/4 cup bell pepper (diced up)
1/4 cup red onion (diced up)
1 garlic clove (chopped)
1/2 lime (juiced/squeezed)
1 small can pineapple chunks (drain the juice)
2 tbsp cilantro (chopped up)
salt & pepper (personal preference/taste as you go)

Chicken Portion:
Put the chicken breast, teriyaki sauce and scallions in the crock pot and let cook on low for 4 hours. When finished, shred the chicken and put back in the crock pot and toss it around.

Rice Portion:
Make 3 cups of rice. When finished add, lime, drizzle of olive oil, cilantro and sprinkle of salt and pepper.  Toss and taste (if needed add more salt and pepper)

Topping Portion:
In a bowl, mix the tomato, bell pepper, red onion, lime, pineapple, cilantro, salt and pepper.  Add more salt and pepper if needed.

Now serve with the rice on the bottom, topped with the chicken and then the topping!  You will have A LOT of chicken so you can use the left over to put on top of tortilla chips or make into some soft taco filling!

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