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Prepare Teriyaki sauce.
You need Peanut oil.
You need to prepare Baby spinach.
Provide Sugar snap peas, trimmed and halved.
Prepare Orange bell pepper, cut into strips.
Provide Yellow and/or red cocktail tomatoes, quartered.
Provide Scallions.
You need Fresh basil leaves, thinly sliced.
Provide Shredded rotisserie chicken (skin removed).
Use Salted roasted cashews, roughly chopped.
Use Kosher salt and pepper.
Use Cooked brown rice.

If you'd like to watch the video of this recipe, watch it here. Before you go and enjoy the bowl, I'd love for you to head on over to the Take Back Your Health. Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat)Dessert Now, Dinner Later. To begin making the Chicken Teriyaki Rice Bowl Recipe, we will first wash and clean the chicken pieces thoroughly.

Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper..
Warm the rice in the microwave. Serve topped with the chicken-vegetable salad..

Add the cauliflower to a food processor and pulse until it is the size of rice. On a cutting board, season chicken breast with salt and pepper. A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice. The chicken was tender and the sauce was sweet and aromatic in these slow cooker teriyaki chicken rice bowls. I added Sriracha to cut the sweetness.

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