Home & Kitchen
Teriyaki Chicken Bowls
A teriyaki chicken bowl is perfect for a quick and healthy meal.
Tender chunks of chicken in a sweet and savory homemade teriyaki sauce is spooned over rice for make a perfect meal.
Garnish with extra vegetables and chopped fresh cilantro, toasted sesame seeds, or a drizzle of sriracha.
Easy Homemade Chicken Bowls
Teriyaki bowls are on the menu today!
This teriyaki bowl recipe is a 30 minute meal.You can make the sauce from scratch or use a bottled favorite.Swap the chicken for shrimp or salmon if you’d like.Made with fresh and healthy ingredients, these chicken bowls are perfect for meal prep.Set out bowls of steamed edamame and snow peas, toasted sunflower seeds, julienned peppers and carrots, lime wedges, and chopped fresh herbs like cilantro or parsley.
Ingredients for Chicken Teriyaki Bowls
Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.
Teriyaki Sauce: I love making my own homemade teriyaki sauce, but you can use bottled sauce too. Just make sure it’s thick (like BBQ sauce) and add a dash of orange or pineapple juice for a fresh twist.
Grains: You can use any kind of rice or your favorite grains in these bowls. Try oven-baked rice, quinoa, farro, or brown rice. You can even substitute chow mein noodles, rice noodles or cauliflower rice.
How to Make Teriyaki Chicken Bowls
Cut the chicken into bite sized pieces and cook per recipe below.Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.
Garnish as desired and serve.
Toppings and Variations
These rice bowls can be topped with almost anything. Here are some favorites:
Fresh: coleslaw mix, shredded carrots, cucumbersBold: pickled red onions, sriracha
Did you enjoy these Teriyaki Chicken Bowls? Be sure to leave a rating and a comment below!
Teriyaki Chicken Bowls
Teriyaki chicken bowls are better and cheaper than takeout!
Sauce (or use pre-made thick teriyaki sauce)
⅓ cup reduced sodium soy sauce⅔ cup water2 cloves garlic minced1 teaspoon ginger minced¼ cup brown sugar1 tablespoon cornstarch
Bowls
3 cups cooked rice4 cups fresh broccoli floretsgarnishes as desired* see notes
Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
Cut the chicken into bite-sized chunks and season with salt and pepper.
Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.
Fresh veggies like diced cucumbers, green onions, and julienned bell peppers.
Sesame seeds, chopped cilantro, lime wedges.
Teriyaki chicken bowls will keep in an airtight container in the refrigerator for up to 4 days.
Calories: 419 | Carbohydrates: 57g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1225mg | Potassium: 851mg | Fiber: 3g | Sugar: 15g | Vitamin A: 601IU | Vitamin C: 83mg | Calcium: 83mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This overnight 7-layer salad recipe is everyday easy in addition to being party perfect!
Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!
What’s in Seven Layer Salad?
Mix and match the ingredients, I add 7 layers but you can add as many as you’d like to this overnight salad.
Lettuce – Iceberg lettuce will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).
Vegetables – Tomatoes, peas, and sliced green onions add visual interest to a 7 layer salad, but so can chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded brussels sprouts. This is a great recipe for using up leftover bits of veggies in the fridge.
Bacon & Eggs – Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.
Cheese – Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.
Dressing for Overnight Salad
This mayo-based sour cream dressing is traditional and it is super easy to make. It’s thicker than a traditional dressing, so it holds up well.
Add in your favorite herbs or ranch-style seasonings to change it up.
Keep leftover 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!
Did you make this 7 Layer Salad for a crowd? Be sure to leave a rating and a comment below!
7 Layer Salad
A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!
1 Trifle Bowl to show layers
DRESSING
In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.
Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).
In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.
Cover the salad and refrigerate for at least 4 hours or overnight.
Top with cheese and bacon before serving.
To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.
Optional Ranch Style Dressing1 cup mayonnaise¾ cup sour cream½ teaspoon garlic powder½ teaspoon onion powder1 tablespoon fresh dill1 tablespoon fresh parsleysalt & pepper to taste
Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Article: spendwithpennies.com
Turn leftovers into a cozy turkey noodle casserole that the whole family will love!
This noodle casserole has packed with tender veggies, turkey, and pasta baked in a simple homey sauce. It’s all baked under buttery bread crumbs.
Ingredients for Turkey Noodle Casserole
This basic casserole is simply turkey, veggies, and pasta cooked in a simple homemade sauce.
Turkey: Use leftover turkey or use rotisserie chicken. Leftover ham is another great variation in this recipe.
Vegetables: This turkey noodle casserole is so versatile. Use either frozen mixed vegetables or veggies from your crisper drawer (see recipe notes for fresh vegetables).
Pasta: Any medium shape can be used in this recipe. Try penne or rotini, and be sure to cook it al dente (firm) so it doesn’t overcook in the oven.
Sauce: The sauce below is a very simple cream sauce, almost reminiscent of chicken pot pie sauce. You can swap it out for cream of mushroom, chicken, or celery soup or a jar of Alfredo sauce. Be sure to add the poultry seasoning; it adds great flavor.
Assemble turkey noodle casserole up to 1 day ahead, but leave off the topping and refrigerate overnight.
Remove the casserole from the fridge for at least 30 minutes before baking and sprinkle with the topping. Add an extra 5-7 minutes of baking time.
Did your family love this Turkey Noodle Casserole? Leave us a rating and a comment below!
Turkey Noodle Casserole
The best way to use up leftover turkey and veggies from the holidays is with this Turkey Noodle Casserole!
Creamy Sauce (see notes for shortcut)
⅓ cup butter1 small onion diced2 cloves garlic minced⅓ cup flour¾ teaspoon poultry seasoning½ teaspoon dried thyme leaves3 cups chicken broth1 ½ cups light cream or half and half1 ½ teaspoons dried parsley or 1 tablespoon fresh½ teaspoon Kosher salt or more to taste¼ teaspoon black pepper
Casserole
3 cup frozen mixed vegetables thawed, see notes for fresh vegetables2 cups cooked turkey cubed, or chicken12 ounces medium pasta such as rotini or penne
Topping
¼ cup melted butter½ cup seasoned breadcrumbs
Preheat the oven to 375°F. Grease a 9×13 or 3-quart casserole dish and set aside.
In a medium saucepan over medium heat, melt butter. Add diced onion, minced garlic, and seasonings and cook until softened, about 4-5 minutes.
Add flour and cook for 1 minute.
Slowly stir in chicken broth and evaporated milk, until the mixture is smooth. The mixture will be very thick at first.
Bring the sauce to a boil while stirring over medium heat. Let boil for 1 minute, then remove from heat and stir in salt, pepper, and parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta 1 minute less than directed on the package. Drain well.
Combine cooked pasta, thawed vegetables, cubed turkey or chicken, and sauce in the prepared casserole dish.
In a separate bowl, mix together melted butter and seasoned breadcrumbs, then sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and the topping is browned.
Sauce: To make a shortcut sauce, replace the sauce with a jar of alfredo sauce and add in the seasonings. Cream can be substituted for evaporated milk.
Cheese: 1 ½ cups of shredded cheese like cheddar can be added to the sauce.
To use fresh vegetables: Fresh vegetables can be used in place of frozen mixed vegetables. I would suggest 3 chopped carrots, 2 ribs of celery, and 1 cup of corn (although any combination will work). Add the fresh vegetables to the boiling pasta water for the last 4 minutes in step 7 or steam the vegetables until tender.
Store leftover casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Calories: 519 | Carbohydrates: 61g | Protein: 21g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 925mg | Potassium: 580mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4018IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?Follow us on Pinterest!
Article: spendwithpennies.com
Tender chunks of chicken are pan-fried and tossed in a simple tangy-sweet lemon sauce. You can’t beat the flavor of fresh lemon. Serve this over rice for the perfect weeknight dinner.
Have you ever had a stir-fry and wondered how the get the meat so darn tender? Most often it’s due to a technique called velveting.
Meat (beef or chicken) is marinated in a combination of egg white, cornstarch, oil, and often other additives like vinegar. Cornstarch is a natural tenderizer (and used in this recipe as well as many other stir fry favorites and even Mongolian Beef)!
Pour the sauce right over if you are in a hurry, but I like to remove the chicken from the pan, deglaze the pan using the sauce, then add the chicken back in.
Garnish with lemon slices, green onion or chives and sesame seeds.
Lemon Chicken is a great dish to make ahead or make a double batch so that you’ll have lots of leftovers. It will keep in the refrigerator for 3 to 4 days for easy lunches!
This easy lemon recipe is a sweet zesty favorite, made in under an hour!
Sauce
¾ cup chicken broth1 ½ tablespoons cornstarch¼ cup sugar3 tablespoons fresh lemon juice
Optional Garnish
sesame seeds, thinly sliced green onion
In a bowl, combine chicken with egg, cornstarch, and soy sauce. Allow it to marinate in the fridge for at least 15 minutes or up to 1 hour.
In a small bowl, mix together the sauce ingredients.
In a large skillet, heat the vegetable oil over medium-high heat. Remove chicken from the egg mixture, allowing any excess to drip off. Discard the marinade.
Add chicken to the pan in batches and stir-fry until browned and cooked through, about 5 minutes.
Stir the sauce well to ensure the cornstarch is fully incorporated. Pour it into the pan with the chicken. Let it simmer on low heat until it thickened, about 3-4 minutes
Garnish with sesame seeds, thinly sliced green onion, and lemon wedges if desired.
This recipe comes together quickly; prepare all of the ingredients before beginning to cook.
Chicken: For easy handling, place chicken in the freezer for 15 minutes before cutting (optional). Chicken thighs work well in this recipe.
Lemon: Fresh lemon juice is best for this recipe. If using fresh lemon, ½ teaspoon of lemon zest can be added to the sauce for an extra boost of lemon flavor.
Vegetables: Vegetables can be added to this chicken, asparagus, or green beans are great options. Remove the chicken from the pan and set it aside. Trim the vegetables and add them to the pan. Stir-fry them for a few minutes until they are tender crisp. Add the chicken and the sauce and continue to cook as directed.
For a crispy chicken, marinated chicken can be dusted in corn starch and deep fried in small batches at 350°F for 4-5 minutes. Thicken sauce and toss with chicken.
Calories: 258 | Carbohydrates: 22g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 814mg | Potassium: 474mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?Follow us on Pinterest!
Source: spendwithpennies.com
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