03/31/2026
Join us as we explore healthy eating at Griffins Teaching Kitchen. Tonight we are cooking chicken bowls with couscous!
INGREDIENTS:
2 2/3 cups White Rice, Cooked 1 tsp + 1 tbsp Canola oil 2 each Eggs, large 2/3 onion Yellow onion, diced 2 cloves Garlic, minced 1 1/3 tsp Ginger, minced 2/3 cup Carrots, diced 2/3 cup Broccoli florets, chopped 2/3 cup Red bell pepper, diced 2/3 cup Frozen peas 2 each Green onions, sliced 2 tbsp + 1 tsp Low-sodium teriyaki sauce (see subrecipe) LOW-SODIUM TERIYAKI SAUCE 3 tbsp Low-sodium soy sauce 1 1/2 tbsp Tap water 1 1/2 tbsp Pineapple juice (concentrate) 2 1/4 tsp Honey 3/4 tsp Rice wine vinegar 3/4 tsp Fresh ginger, grated 3/4 tsp Fresh garlic, minced 3/4 tsp Cornstarch 1/8 tsp Cold water (to dissolve cornstarch) 1/2 tsp Sesame oil.
INSTRUCTIONS:
• Prep all vegetables and ingredients. • Heat 1 teaspoon oil in a large pan or wok. Scramble eggs. Remove and set aside. • Add remaining oil. Cook onion 2–3 minutes. Add garlic and ginger and cook 30 seconds. • Add carrots, broccoli, and peppers. Cook 3–5 minutes until tender. Stir in frozen peas. • Add cooked rice. Use cold, day-old rice for best results. • Break up clumps. Stir and cook 3–5 minutes until heated through. • Add sauce and stir well. • Stir eggs back in. Add green onions. Taste and adjust seasoning. LOW-SODIUM TERIYAKI SAUCE • In a small pot, whisk together soy sauce, water, juice, honey, vinegar, ginger, and garlic. • Bring to a gentle simmer over medium heat. Cook 10–15 minutes to meld flavors. • In a small bowl, whisk cornstarch with cold water. • Slowly whisk slurry into the simmering sauce. • Simmer 2–3 minutes until thickened to a glaze-like consistency. Remove from heat. Stir in sesame oil. • Let the sauce cool before using.
