1cupeach: crazy corn, diced pineapple, red bell pepper, and edamame (shelled)
1tablespoonsliced green onion, for garnish
1teaspoonsesame seeds, for garnish
½cupteriyaki sauce
Instructions
In a large gallon ziplock bag, add all of the marinade ingredients and mix them together. Add the chicken to the bag. Marinate for at least 1 hour and up to overnight.
When you're ready to cook, heat your grill or grill pan to about 400°F. Remove the chicken from the marinade and grill for about 5-7 minutes on each side, until each piece is cooked thoroughly to 165°F.
Allow the chicken to rest for 5 minutes before slicing into thin slices.
Set out four bowls. Evenly divide the cooked rice between each bowl, then the corn, pineapple, bell pepper, and edamame. Drizzle teriyaki sauce over each bowl and garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
Makes 4 teriyaki chicken bowls.Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.