Nicea’s daughter Natalie is in the house! We were so thrilled she had a college break to come and visit us. She brought along with her a simple recipe to demonstrate, right out of her easy 5 ingredient college cookbook.
Teriyaki Chicken Bowl
1 cup white rice
1 1/2 cups water
1 T olive oil
1 lb diced chicken tenders
Freshly ground black pepper
1 red bell pepper, thinly sliced
1 cup teriyaki sauce
2 baby bok choy, thinly sliced
Make white or brown rice as directed, set to the side. In a large skillet, heat oil over medium high heat. Pat the chicken tenders dry with a paper towel, then season with salt and pepper. Cook, 7-10 minutes until cooked through and well browned. Transfer the meat to a separate dish.
Place bok choy, green onions, carrots or bell pepper in pan and saute for 2-3 minutes.
Return chicken to the pan along with the teriyaki sauce and simmer for 3 minutes till warmed through. Serve over steamed rice.