GINGER-TERIYAKI RICE BOWLS

This dish uses leftover rice and vegetables for a quick, healthy rice bowl.  One serving is 343 calories.  Recipe courtesy The Food & Mood Cookbook.


3 skinless, boneless chicken breasts, rinsed and patted dry
1 1/2 cups commercial teriyaki sauce (ginger-teriyaki sauce works best)
1 tablespoon fresh ginger, peeled and minced
1 teaspoon hot pepper flakes
4 cups cooked, cold rice, mixed with 1 teaspoon sesame oil
1/3 cup fat-free chicken broth
4 cups coleslaw mix
1 cup cooked broccoli, chopped
1 cup clean bean sprouts (optional)
1/2 cup carrots, peeled and shredded
1/2 cup green onions, thinly sliced
1/2 cup fresh cilantro, chopped
cooking spray

Place chicken in a large plastic ziploc bag, seal, and set aside.

In a small bowl, mix teriyaki sauce, ginger and pepper flakes.  Pour 1/2 cup teriyaki sauce mixture into ziploc bag with chicken.  (Save remaining 1 cup teriyaki mixture.)  Seal.  Turn to distribute marinade.  Place in refrigerator until ready to grill (up to 24 hours).

In a large bowl, add cold rice mixed with sesame oil.  Set aside.

In a large skillet over medium-high heat, add chicken broth.  Bring to a simmer, add coleslaw mix, and cook quickly, until tender-crisp, approximately 2 minutes.  Remove from heat.  Add to bowl of rice, toss well.  Add remaining ingredients (except cooking spray) and reserved 1 cup of teriyaki mixture.  Mix well.  Set aside.

Spray grill with cooking spray and heat to medium-high.  Remove chicken from marinade (discard marinade).  Place chicken on grill, close lid.  Cook for about 5 minutes on each side or until juices run clear.  Remove from grill.  Slice into thin strips.

Spoon rice mixture into 6 bowls, top with several slices of chicken, and serve.  YIELD:  6 servings