Asian Fusion Bowl

Instructions

1. Marinate the chicken: In a bowl, combine cubed chicken with teriyaki sauce, soy sauce, sesame oil, minced garlic, and grated ginger. Let marinate for at least 15 minutes.
2. Prepare the sriracha mayo: In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, honey, and sesame oil until smooth. Adjust spice level to taste.
3. Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
4. Prepare vegetables: While chicken cooks, prepare all vegetables: julienne the carrot, slice cucumber and bell pepper, shred cabbage, and slice green onions.
5. Cook edamame: If using frozen edamame, cook according to package instructions and drain. If fresh, boil for 3-4 minutes until tender.
6. Warm the rice: Heat the cooked brown rice in the microwave for 1-2 minutes or in a pan with a splash of water.
7. Assemble the bowls: Divide warm rice between two bowls. Arrange chicken, edamame, carrots, cucumber, bell pepper, and cabbage in separate sections on top of the rice.
8. Finish and serve: Drizzle with spicy sriracha mayo, sprinkle with sesame seeds, green onions, and nori strips. Serve immediately while chicken is warm.