Island Rice Bowls

Recipe by Tinat51796
READY IN: 1hr 5mins




  • Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
  • Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
  • After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
  • In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
  • Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
  • Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
  • Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.