Delicious rice bowls filled with teriyaki chicken, mango, Little Gem lettuce are dressed with a tangy carrot ginger dressing. Make extra for lunch during the week. You will be glad you did!
Ingredients
- 2 cups Jasmine, Basmati or Rose rice
- ½ cup soy sauce
- ½ cup rice vinegar
- ¼ cup brown sugar
- 1 T sesame seeds
- 1 T coconut oil
- 2½ pounds skinless, boneless chicken (thighs or breasts), cut into 1
- 2 mangos, peeled and cut into ½
- 4 Little Gem lettuce heads sliced in ½
- 4 green onions, sliced on the diagonal
- 2 cups Carrot Ginger Dressing
Directions
- 1Cook rice according to package or rice cooker instructions.
- 2Put soy sauce, vinegar, brown sugar and sesame seeds in a pan and bring to a boil. Turn down the heat to medium and cook sauce to reduce and thicken it, about 12-15 minutes.
- 3In a wok or a large skillet, heat the coconut oil over high heat. Add the chicken and stir fry until done, 4 - 6 minutes.
- 4Turn heat down to medium and add half the sauce. Stir to coat and add more sauce if desired. Cook another minute. Remove from heat.
- 5Build bowls by layering a scoop of rice on the bottom of the bowl and then adding chicken, mango, Little Gem lettuce and green onions. Dress with Carrot Ginger Dressing and garnish with sesame seeds.
