Island Rice Bowl

This is really good.  It serves 4.


  • 1 bottle Yoshida’s Baste and Glaze sauce (Smith’s grocery store carries it)
  • 3 chicken breasts
  • 1 head broccoli florets, chopped
  • 1 large zucchini, diced
  • 2-3 carrots, shredded
  • 1/4 c. celery, sliced (optional)
  • 1/4 c. red pepper, finely chopped (optional)
  • 1 tsp ginger
  • 1 clove garlic, minced
  • 1-2 tsp red pepper flakes, depending on how hot you want it
  • 4 c. white rice, cooked

Place the chicken into a Ziploc bag and pour about 1/3 of the bottle of Yoshida’s sauce into bag.   Squeeze all the air out of the bag, seal, and place bag in a container where chicken can lay flat.  Refrigerate for at least 3 hours. Remove chicken from the fridge and bake at 425 degrees for about 25 minutes or until cooked through. Cut chicken 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 c. of rice in each bowl, 1/4 of the veggies, 1/4 of the chicken, then about 1/4 c. of sauce, drizzled over the top of each bowl.


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