Japanese Teriyaki Chicken Breast Bowl

• 98
  1 1/2 lb boneless skinless chicken breast, cut into 1-inch bite-sized pieces

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 96
  1 1/2 cups white jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 1/4 cups water
• 86
  6 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 94
  2 tbsp raw honey

  Raw Organic Yucatán Honey94$14.99Buy from Honey Pureness
• 84
  3 cloves garlic, minced

  Garlic84$4.19Buy from Rosebud's Real Food
• 84
  1/2 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 1/2 tsp salt

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1. 1

   In a medium saucepan, combine the rinsed white jasmine rice, water, and half of the salt. Bring to a boil over high heat, cover with a tight-fitting lid, turn the heat to low, and simmer for 12 minutes without lifting the lid.

2. 2

   While the rice simmers, whisk the coconut aminos, raw honey, minced garlic, and ground ginger together in a small bowl until smoothly blended. Season the diced chicken breast with the remaining salt.

3. 3

   Warm the avocado oil in a large skillet over medium-high heat. Add the chicken breast pieces in a single layer and sear undisturbed for 4 minutes until lightly browned on the bottom, then turn and sauté for 2 minutes more.

4. 4

   Pour the teriyaki sauce mixture directly into the hot skillet with the chicken breast. Cook over medium heat for 3 minutes, stirring constantly as the sauce bubbles and reduces into a glossy, sticky glaze that evenly coats the chicken.

5. 5

   Remove the rice from heat and let it rest covered for 2 minutes, then fluff gently with a fork. Divide the warm white jasmine rice among four bowls and spoon the glazed teriyaki chicken breast and pan reduction generously over the top to serve.