One Pot Chicken Teriyaki Bowls

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves 8.

INGREDIENTS
1 tbsp sunflower or canola oil
3 chicken breasts diced
3 cups dried instant rice
1 1/2 cups chicken stock
2 Carrots sliced
8 mushrooms quartered
2 each red and yellow Bellafina pepper
1 small can water chestnuts
1/2 cup Frozen peas
1 cup bean sprouts
3 green onions sliced
Sesame seeds to garnish optional

Teriyaki Sauce
1/2 cup soy sauce
2 tsp sesame oil
6 tsp brown sugar
4 cloves garlic minced
Teriyaki sauce add-ins:
1 tsp Sriracha
1- inch piece ginger minced

INSTRUCTIONS

In a large pan/pot, heat oil over med-high heat. Add chicken and 2 tbsp of teriyaki sauce, frying until chicken is just browned. Add rice and chicken stock, bring to a boil, then lower heat to simmer. Cover with a tight-fitting lid and cook for 10-12 min.

Remove lid and add carrots, mushrooms and remaining teriyaki sauce to mixture, cooking for 3-4 min. Add the rest of the veggies, except for the green onion, and cook for another 5 min, stirring occasionally.

Remove from heat and stir in green onions. Serve in bowls and garnish with sesame seeds. Leftovers last up to five days or can be frozen.

From thegirlonbloor.com