Home Made Pineapple Chicken Bowl Budha Recipe

Reinvent Leftovers with the Buddha Bowl!
Bored of the same ol’ leftovers? Buddha Bowl recipes helps you reinvent last night’s supper into a completely brand-new, flavorful dish.

Just remember this easy formula for a Buddha bowl:

Grains/Greens+Veggies+Lean Protein+Yummy Sauce+Fun Crunch,

Let’s Get Started….!

 

For the GRAIN:

Lock in, on the grounds that it’s not the rice or quinoa you may have anticipated! In this bowl we’re getting our grains as noodles.

Look over entire grain spaghetti, ramen noodles, shirataki, or whatever sends your sauce flying!

Be that as it may, – in the event that you have any extra rice, pasta or noodles in your cooler — how about we go through them!

For the VEGETABLES:

Broccoli supplements chicken in any exemplary teriyaki bowl, so we’re bringing it back!

Got something else yummy in the cooler state, julienned carrots or a large portion of an onion? Get them the overlay.

For the PROTEIN:

On the off chance that you have extra simmered or barbecue chicken, at that point you’re now set to go! Indeed, even shrimp is astonishing in this formula.

On the off chance that you’d prefer to make the Pineapple Teriyaki Chicken, it just takes a zip-top pack for marinating.

The chicken will hang out in a simple 6-fixing pineapple teriyaki marinade while you prep the remainder of the fixings. At the point when it comes time to cook, you can pop the chicken in the broiler, on the oven, or on the barbecue.

For the PINEAPPLE TERIYAKI SAUCE:

Ageless teriyaki sauce benefits significantly from the common pleasantness of pineapple. It gives the exemplary Japanese flavors a trace of Hawaii!

You’ll make up a cluster of the Pineapple Teriyaki Sauce (everything necessary is 3 minutes + a bricklayer container).

Include these 6 fixings into a bricklayer container, and shake.

1 (8-ounce) can squashed pineapple

3 tablespoons low-sodium soy sauce, or tamari

1/2 tablespoons rice vinegar (or apple juice vinegar)

1 teaspoon ground new ginger

2 cloves garlic, minced

1 tablespoon sesame seeds

1/4 cup water

Empty HALF of this sauce into bowl or zip-top pack: Use this to marinate the cut chicken bosom.

The rest of the Pineapple Teriyaki Sauce is for your Buddha Bowl… .sprinkle on top not long before serving.

TIP: If you lack the capacity to deal with hand crafted sauce – utilize a decent quality locally acquired teriyaki sauce. Merchant Joe’s has my top pick “Island Teriyaki.”

For the CRUNCH:

Why not sprinkle a touch of something nutty on top to counter the sweet teriyaki? How about we go with flax seeds–and don’t hesitate to include some toasted ocean growth (nori) in case you’re feeling extra gutsy!

Is it true that you are prepared to plunge bowl-first? Tell us in the remarks what transforms you made!

 

Pineapple Teriyaki Chicken Buddha Bowl Recipe
Prep Time
10 mins
Cook Time
20 mins
Marinating
30 mins

Use canned pineapple to brighten up this easy teriyaki chicken Buddha Bowl served over noodles!

Let’s clean out your refrigerator and use leftovers:

GRAINS: rice, quinoa, Asian noodles or pasta

VEG: Any leftover roasted veggies hanging out in the refrig? Or cut up whatever salad ingredients you have on hand. Use the veg raw or cooked.

PROTEIN: We’ll show you how to make the Pineapple Teriyaki Chicken, but feel free to use already-cooked shrimp, slice up that grilled steak or chicken from last night.

Course: Main Course
Cuisine: Asian
Keyword: buddha bowl, buddhabowl
Servings: 4
Calories: 573 kcal
Author: Steamy Kitchen
Ingredients
For the SAUCE:
1 8-ounce can crushed pineapple
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar or apple cider vinegar
1 teaspoon grated fresh ginger use microplane grater
2 cloves garlic finely minced
2 tsp sesame seeds
1/4 cup water
For the CHICKEN:
1 ½ lbs boneless skinless chicken breasts Thinly sliced
1 tbsp cornstarch (optional)
2 tbsps cooking oil divided (use half for veggies)
For the GRAINS/VEG
4 cups noodles or pasta cooked according to package instructions
3 cups broccoli florets
1 clove garlic finely minced
1/2 tsp red chili flakes (optional)
1 cup julienned carrots
1/2 cup cooked edamame
For the CRUNCH:
4 tablespoons toasted seeds or nuts flax seeds or pumpkin seeds
Instructions
In a mason jar, add all of the sauce ingredients. Cover with lid securely, and shake. Pour half the teriyaki sauce in a large bowl and reserve the other half. Add the sliced chicken breasts and the cornstarch to the bowl, and stir to coat. Refrigerate for 30 minutes or up to overnight.

Cook the noodles according to package instructions.

For the vegetables, you can eat them raw or just saute lightly. Steam the broccoli in a covered large saute pan with a 1/4 cup water for 2 minutes, until the broccoli is bright green. Push the broccoli to the outer edge of the pan. In the middle of pan, add in 1 tbsp cooking oil, minced garlic, and red chili flakes. Cook for a few seconds. Add in the julienned carrots. Give everything a good toss. Cook for 2 minutes, until carrots softened and broccoli tender. Season with salt – or pour in just a little bit of the Pineapple Teriyaki sauce to mix in.

Let’s cook the chicken: Heat the large saute pan over high heat. Add in the remaining 1 tbsp cooking oil. When hot, add in the chicken and cook for 5 minutes, or until the chicken is cooked through.

To assemble the Buddha bowls, divide the noodles, vegetables and chicken to the bowl. Add in the cooked edamame. Drizzle on some Pineapple Teriyaki sauce and top with seeds.

 

Nourishment Facts:

Pineapple Teriyaki Chicken Buddha Bowl Recipe

Sum Per Serving

Calories 573Calories from Fat 162

% Daily Value*

Fat 18g28%

Soaked Fat 2g13%

Cholesterol 109mg36%

Sodium 651mg28%

Potassium 1143mg33%

Starches 52g17%

Fiber 7g29%

Sugar 4g4%

Protein 50g100%

Nutrient A 5896IU118%

Nutrient C 67mg81%

Calcium 162mg16%

Iron 5mg28%

* Percent Daily Values depend on a 2000 calorie diet.