Rice Bowls with Teriyaki Chicken and Ginger Slaw

Rice Bowls with Teriyaki Chicken And Ginger Slaw

I have actually never read Ladies’ Home Journal before or after college (apparently it no longer exists, did you know??), but my college library housed a fantastic collection of magazines. I used to take frequent “study breaks” holed up in the periodical section. Who wants to be reading dusty reference books when you could be reading recipes for the perfect layer cake or tips for carving your first turkey? Perhaps I would have been a good candidate for a home economics degree.

In the end, I made it out with a teaching degree and a thick stack of recipes copied in the library lobby. Years later, this recipe for Teriyaki Chicken and Ginger Slaw definitely gets pulled out more often than my diploma. I’m a big fan of higher education, but seriously you’ve got to try this recipe.

The original version is actually a wrap, kind of an East heads south-of-the-border fusion, but I prefer the chicken and cabbage over a bowl of rice. It is the perfect trifecta of flavors: chewy rice, sweet chicken, and tangy cabbage. Crisp, fresh, flavorful. Delicious.

For marinating meat, I always keep a bottle of Trader Joe’s Soyaki on hand.(Make sure you check out what I buy at Trader Joe’s here.) If you are into teriyaki in a big way, Costco also sells a substantial vat of Soy Vay’s Veri Veri Teriyaki Sauce, which is really similar. Either way, it’s a simple shortcut for a quick meal.

For those of you who have the time and desire, you could easily make your own teriyaki sauce from scratch.

Insert random picture of a sandwich! This cabbage slaw is light and flavorful, adding the perfect crunch to just about anything. I love tucking it inside chicken or pulled pork sandwiches. It’s also delicious served as a simple side salad, one I prefer over its heavy, mayonnaise-based cousin.

I almost always have cabbage and carrots in the refrigerator so I just shred those into fine strips. Another shortcut would be to use a bag of coleslaw mix (usually a combination of cabbage and carrots). Just make sure you wait to toss the dressing with the vegetables until you are ready to serve to keep everything as crisp as possible.

Rice Bowls with Teriyaki Chicken and Ginger Slaw

Adapted from a Ladies Home Journal recipe

Ingredients

Teriyaki Chicken:
1 lb. boneless, skinless chicken breasts, sliced into strips
1/4 c. teriyaki sauce
1 T. chopped garlic

Ginger Slaw

Ingredients

3 T. white vinegar
2 T. oil
1 T. brown sugar
2 t. teriyaki sauce
2 t. minced jalapeno chile
1 t. grated fresh ginger
1 t. salt
3 c. shredded cabbage and 2 peeled, grated carrots or 1 bag (16 oz.) coleslaw mix

For Rice Bowls

Ingredients

4-5 c. cooked rice (find out how to cook brown rice perfectly here)
1 c. fresh cilantro leaves or 4 T. sliced green onions

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