Teriyaki Chicken & Rice Tostada Bowls
This is the fastest, easiest meal on the planet and it's super cheap. It's loaded with flavor and it's delicious as a leftover for lunch or dinner another night of the week. I used to make it when we were the poorest ever in college and I still make it now when I'm strapped for time. You can use fresh corn in season or make it with canned corn when it's just not convenient. I'm also a huge fan of making your own teriyaki sauce but I understand it's not an option for most, so feel free to substitute your favorite bottled version. I love this meal served over Tostitos Hint of Lime Chips (GAG IF YOU WANT TO HATERS) or melted into a quesadilla. It's even great on a classic flour tortilla tostada. I'm sure you can even bake it into crunchy tacos in the oven like I've seen so many other versions of those baked tacos before. Just be sure to serve with cold sour cream and fresh lime wedges for squeezing.
Teriyaki Chicken & Rice Tostada Bowls
(serves 4-6)
1/2 lb. raw chicken breast, cubed (about 2 large chicken breasts cut into 1/4 inch cubes)
1 bottle (15 oz.) bottled teriyaki sauce or 15 oz. of your favorite homemade version (will include recipe at a later date)
4 cups cooked brown or white rice
2 cups fresh sweet corn kernels or 1 can sweet corn, drained
Kosher salt & pepper to taste
For serving:
Lime Tortilla Chips
OR 8-10 inch flour tortillas for quesadillas
OR 6 inch toasted flour tortillas for tostadas
OR 10-12 Crunchy tacos to bake in the oven
Shredded sharp cheddar cheese for topping
Sour cream for topping
Fresh picked cilantro for topping
1. Heat olive oil in a large pot over medium/high heat and add chicken. Saute chicken until slightly browned and cooked through. about 8-10 minutes. season lightly with salt and pepper.
2. Add corn, rice, and bottle of teriyaki sauce. Cook until warm and teriyaki is absorbed, about 3-5 minutes. Adjust salt and pepper seasoning if necessary.
3. Pile over chips and top with cheese, sour cream and cilantro. Serve with fresh lime wedges.