Toroweap Teriyaki Chicken Bowls

Dinner

Ingredients 8 servings

Chicken Breast, prefrozen 2.5 pound(s)

Teriyaki Sauce 0.5 cup(s)

Coconut Aminos-based Teriyaki 0.5 cup(s)

Frozen Stir-Fry Vegetable Blend (16 oz), prefrozen 1.0 bag(s)

Cauliflower, prefrozen 2.0 cup(s)

Vegetable Oil 2.0 tablespoon(s)

Long-Grain White Rice, dry 2.0 cup(s)

Water 4.0 cup(s)

Green Onions, sliced 2.0 whole

Sesame Seeds 1.0 tablespoon(s)

Red Pepper Flakes 1.0 teaspoon(s)

Dietary Restrictions

Soy

Recipe Instructions

PRE-TRIP PREP: Slice and freeze chicken. Freeze vegetables and cauliflower.

ON THE RIVER: Cook rice per package directions. Heat oil in a large skillet; cook thawed chicken until done, about 7 minutes. Add frozen vegetables and cauliflower; stir-fry 5 minutes. Add teriyaki sauce; toss and heat through 2 minutes. Serve over rice topped with green onions, sesame seeds, and red pepper flakes.