- Cook instant rice according to package directions. Divide cooked rice between 2 bowls.
- Heat a grill pan over medium-high heat and lightly grease with cooking spray. Toss zucchini and bell pepper in 1 tablespoon olive oil. Add to pan and grill for 3-4 minutes, then turn and grill 3-4 minutes longer. Divide vegetables between two bowls.
- Heat remaining tablespoon of olive oil over medium-high heat in pan for 1 minute. Add cubed chicken to pan and grill for 10 minutes, turning after 5 minutes. Transfer chicken to a bowl, add ¼ cup of teriyaki takumi and toss. Divide chicken between two bowls.
- Add shredded cabbage, edamame, cilantro and peanuts to each bowl. Drizzle with remaining teriyaki takumi sauce before serving.
Lunch Friendly Power Bowls
Yield
Serves 2
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
kikkoman products used:
ingredients
1 cup uncooked instant brown rice
2 tablespoons olive oil, divided
½ cup Kikkoman® Teriyaki Takumi, Original, divided
½ pound boneless skinless chicken breast, cubed
1 cup diced bell pepper
1 cup zucchini sliced into half moons
1 cup shredded purple cabbage
½ cup frozen edamame, thawed
¼ cup chopped cilantro
¼ cup chopped roasted peanuts
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
