5 from 6 votes
Slow Cooker Teriyaki Chicken Rice Bowls
Allow enough time to make the slow cooker teriyaki chicken or meal prep it ahead, then simply use as the base protein for the stir fried vegetables and rice bowls. And be sure to reserve your teriyaki cooking sauce to use again to flavor the bowls.
Servings:
2
large bowls or 4 small
Course:
Dinner, Others
Cuisine:
American, Vegetarian
Ingredients
- 4 cups chicken shredded slow cooker teriyaki chicken plus 1 cup reserved sauce
- 1 ½ tablespoons canola oil
- 1 tablespoon ginger grated and peeled, fresh
- 2 carrot peeled and sliced
- 1 red bell pepper , thinly sliced
- 4 green onions , roughly chopped
- 1 cup snap peas
- 2 cups Napa cabbage , roughly chopped
- sesame seeds
- 4 cups white rice cooked
Instructions
- Make the recipe for the slow cooker teriyaki chicken here. Shred the chicken and reserve 1 cup of the sauce for this recipe.
- Heat a large skillet or stir fry pan over high heat, add the canola oil and let heat for about 30 seconds. Add the ginger and cook until fragrant, about 30 seconds while stirring constantly. Stir in the reserved teriyaki sauce and bring to a boil, then add the carrots, bell pepper and snap peas and stir-fry for 3 minutes or until the vegetables are just tender. Add the reserved chicken and the cabbage and cook until the cabbage is wilted. Serve the chicken over rice, sprinkle with sesame seeds and chopped green onion.
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