Teriyaki Rotisserie Chicken Bowls

Ingredients

• Chicken

  White, Homestyle, Oven Roasted - Oscar Mayer

  24 oz or 680g

• Teriyaki sauce

  Ready-to-serve

  9 tbsp or 162g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Rice

  Brown, Instant - Safeway

  4 cup dry or 800g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Rice wine vinegar

  1 tbsp or 15g

• Chili & Garlic Dipping Oil

  President's Choice

  1 tablespoon or 15g

• Cabbage

  Chinese (pe-tsai), raw

  12 oz or 340g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Rice wine vinegar

  2 tbsp or 30g

• Chili & Garlic Dipping Oil

  President's Choice

  1 tablespoon or 15g

• Honey

  1 tbsp or 21g

Directions

1. Cook the frozen rice in the microwave according to the packaging.
2. In a large bowl, add the carrots, cabbage, vinegar, chili garlic oil, and honey.
3. Mix to combine, season with salt to taste and adjust flavor as needed.
4. Butcher your rotisserie chicken and pull away the meat. Measure out 1.5lbs or 681g of the chicken into a bowl.
5. Add 4 tbsp or 60g of teriyaki sauce and mix.
6. Add the rice to the bowl and mix in the soy sauce, vinegar, and chili oil.
7. Divide the ingredients evenly between 5 containers. Top with sesame seeds and green onions if you wish.
8. After reheating, top each dish with 1 tbsp of teriyaki sauce.
9. Recipe by: Josh Cortis (source: https://mealprepmanual.com/teriyaki-rotisserie-chicken-bowls/)

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