Chicken Teriyaki Bowl

• 1 pound boneless skinless chicken breasts

For the marinade

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Bowl components

• 2 cups cooked brown rice
• 1 cup Stahlbush Island Farms Crazy Corn
• I cup diced pineapple
• 1 cup red bell pepper
• 1 cup edamame (shelled)
• 1 tablespoon sliced green onion, for garnish
• 1 teaspoon sesame seeds, for garnish
• ½ cup teriyaki sauce

• In a large ziplock bag, mix together all of the marinade ingredients.
• Add the chicken breasts to the marinade, and seal the bag.
• Refrigerate the marinating chicken for at least one hour, and up to overnight.
• When you’re ready to start cooking, prep all of your topping ingredients and start cooking the rice according to package directions.
• Heat your grill to around 400°F or heat a grill pan on the stove over medium heat. Brush some olive oil or a splash of vegetable oil over the grill to keep the chicken from sticking. Remove the chicken from the marinade bag and cook 5-7 minutes on each side, or until thoroughly cooked. Cooking tip: chicken is completely cooked when a thermometer inserted into the center of the chicken reads 165°F.
• Remove the chicken breasts from the heat and allow to rest for 5 minutes. Then slice the chicken breast into thin slices.
• Time to build your teriyaki chicken bowl! Set out 4 bowls. In each large bowl, add divided amounts of the cooked rice, slices of cooked chicken, then equal amounts of your desired toppings.
• Drizzle your favorite sweet teriyaki sauce over the main ingredients just before serving. Enjoy!