Recipes HAWAIIAN TERIYAKI BOWL RECIPE | Easy Food & Drink

INGREDIENTS

• 1 (1 1/2 pound) Jennie-O Turkey Breast Tenderloin (or 1 1/2 lb chicken breasts)
• Honey Soy Sauce & Marinade:
• 1/2 cup soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar
• 1 tablespoons coconut sugar (or brown sugar)
• 2 tablespoon honey
• 3/4 teaspoon garlic powder
• 1 teaspoon ground ginger
• Slurry:
• 1 teaspoon cornstarch mixed with 1 teaspoon water
• Bowls:
• 3 cups cooked brown rice or quinoa
• 4 slices fresh pineapple
• 1/2 of red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 avocado, thinly sliced
• Sesame seeds, optional

INSTRUCTIONS

1. Marinade: In a small mixing bowl, whisk together the soy sauce, rice vinegar, coconut sugar, honey, garlic powder and ground ginger. Place half of the sauce in a big plastic ziplock bag. Reserve remaining sauce. Place the turkey tenderloins (or chicken) in the bag. Place in refrigerator and marinate for 8 hours.
2. Preheat the oven to 350 degrees F.
3. Place the tenderloins on a baking sheet and place in preheated over. Bake for 1 hour. OR if using chicken, bake for 25-30, or until internal temp of 165 degrees F is reached.
4. Slurry: Meanwhile, add the reserved sauce ingredients to a small sauce pan. Bring to a boil, add the slurry (cornstarch + water) and reduce heat to low. Whisk until thickened. Remove from heat.
5. Bowls: Prepare ingredients for bowls. Divide the cooked rice (or quinoa) between 4 bowls (3/4 up in each bowl). Top with the pineapple, peppers, green onion, and avocado.
6. When turkey has 10 minutes remaining, brush thickened sauce over tenderloins. Place back in oven to finish cooking.
7. When done, remove from oven. Slice into thin strips and divide between the 4 bowls. Garnish with sesame seeds, if desired.

NOTES

*If you are short on time, just coat the chicken then move onto the baking. It tastes great either way!

source : here