Teriyaki Chicken Bowl with Scallion Rice & Roasted Pumpkin

Scallion Rice Bowl Teriyaki Chicken & Roasted Pumpkin
Scallion- and ginger-spiked jasmine rice is topped with savory teriyaki chicken, sweet roasted pumpkin and two kinds of crunchy vegetable salads. This was a tasty DASH diet dinner.

Just before Gothamist was shut down (boo!), I saw a post about a lunch spot in Downtown Brooklyn that serves something that had me drooling instantly: Grain bowls made with (very green) scallion rice. The author practically gushed over the scallion rice. I wanted to try it. Being me, I decided to try making it myself, without ever tasting the original. 😛

The original scallion rice was actually a scallion fried rice. However, I decided to make a non-fried version to cut down on the fat content. I was fairly certain that the fragrances of the scallion, ginger and a small dash of sesame oil would be enough to elevate a plain bowl of jasmine rice to a next level–and I was right!

I wanted a quick but well-balanced, DASH-compatible dinner with a couple of different flavors going on, so I went with a grain bowl format. Aside from the teriyaki chicken and roasted pumpkin, this easy bowl gets a bright vinegar boost from a quick and crunchy cucumber pickle, and toasty goodness from a (also quick) carrot salad with sesame seeds. Don’t be scared by the long-looking ingredient list. As long as you have roasted pumpkin ready to go, this teriyaki chicken bowl with scallion rice comes together in about 20 minutes. I say it’s a pretty good DASH diet dinner for weeknights!

Print Recipe
Teriyaki Chicken Bowl with Scallion Rice & Roasted Pumpkin
DASH diet considerations: The teriyaki chicken bowl with scallion rice and roasted pumpkin is a quick one-bowl meal that's well balanced on both flavor and nutrition departments. Just a small drizzle of sesame oil in the scallion rice gives it a nice nutty fragrance without weighing it down. Teriyaki chicken is sweet and savory; the two salads bring brightness and crunch, and roasted pumpkin adds a starchy texture and natural sweetness.

DASH servings:
2 grains
2.5 vegetables & fruits
2 meats & fish
1.5 fat & oil
Prep Time 20 minutes
Servings
servings
Ingredients
For teriyaki chicken
For scallion rice
For veggie toppings
Prep Time 20 minutes
Servings
servings
Ingredients
For teriyaki chicken
For scallion rice
For veggie toppings
Instructions
  1. Mix the soy sauce, honey, sake and garlic in a small bowl. Add the chicken thighs and let sit to marinate.
  2. Cook the jasmine rice in a small pot.
  3. Heat the olive oil in a skillet. Add the chicken pieces and cook, flipping occasionally to get a nice browning going. When the chicken is cooked through, pour the marinade into the skillet. Cook it down until it thickens and coats the chicken nicely. Transfer to a plate and keep in a warm place.
  4. While the chicken cooks, sprinkle the cucumber and carrot with a small pinch of salt in separate bowls. Toss to combine and let sit for a few minutes. This will draw out the moisture from the veggies, preventing them from getting soggy later.
  5. Squeeze out as much moisture as you can from the cucumber and carrot.
  6. Add the sushi vinegar to the cucumber and toss to combine.
  7. Add the sesame oil and sesame seeds to the carrot. Toss to combine.
  8. When the rice is cooked, fluff, and mix in the ginger, scallion, sesame oil and a small pinch of salt.
  9. Divide the scallion rice between two serving bowls. Arrange the teriyaki chicken, roasted pumpkin and two salads on top.

We sprinkled some shichimi, a Japanese spice mix, over top. The citrusy, fragrant spice mix adds another dimension to the teriyaki chicken bowl, but it’s not a necessity. Sambal oelek, sriracha or other spicy sauce might be a fun addition on the side, too.

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