📝 About This Recipe
This vibrant bowl is a nutritional powerhouse designed to delight even the pickiest of eaters with its perfect balance of sweet, savory, and crunch. Tender, bite-sized chicken breast is glazed in a mild, kid-friendly homemade teriyaki sauce and served over fluffy, colorful 'confetti' rice packed with hidden veggies. It’s a complete, wholesome meal that brings the excitement of a Japanese steakhouse right to your family dinner table.
🥗 Ingredients
The Confetti Rice
- 1.5 cups Jasmine rice (rinsed until water runs clear)
- 2.25 cups Chicken broth (low-sodium)
- 1/2 cup Carrots (finely grated or 'confetti' cut)
- 1/2 cup Frozen peas (thawed)
- 1 tablespoon Butter (unsalted)
Golden Chicken
- 1.5 lbs Boneless skinless chicken breast (cut into 1/2-inch kid-friendly cubes)
- 2 tablespoons Cornstarch (for a light, crispy coating)
- 2 tablespoons Avocado oil (or any high-heat neutral oil)
- 1/2 teaspoon Salt (to taste)
Silky Teriyaki Glaze
- 1/4 cup Soy sauce (low-sodium)
- 3 tablespoons Honey (for natural sweetness)
- 1/2 teaspoon Fresh ginger (finely minced or grated)
- 1/4 teaspoon Garlic powder (mild flavor for kids)
- 2 tablespoons Pineapple juice (adds a bright, tropical note)
Toppings & Garnish
- 1 teaspoon Sesame seeds (toasted)
- 1/2 cup Edamame (shelled and steamed)
- 1/2 cup Cucumber (sliced into half-moons)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed jasmine rice, chicken broth, and butter. Bring to a boil over medium-high heat.
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2
Once boiling, stir in the finely grated carrots. Reduce heat to low, cover tightly, and simmer for 15 minutes.
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3
While the rice cooks, whisk together the soy sauce, honey, minced ginger, garlic powder, and pineapple juice in a small bowl to create the glaze.
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4
Pat the chicken cubes dry with paper towels. In a large bowl, toss the chicken with cornstarch and a pinch of salt until evenly coated.
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5
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
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6
Add the chicken to the skillet in a single layer. Cook undisturbed for 3-4 minutes to develop a golden-brown crust.
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7
Flip the chicken pieces and cook for another 3 minutes until they are cooked through and no longer pink in the center.
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8
Pour the teriyaki glaze into the skillet with the chicken. Toss constantly for 1-2 minutes until the sauce bubbles and thickens into a shiny coating.
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9
Check the rice; once the liquid is absorbed, stir in the frozen peas. The residual heat will cook them perfectly in 2 minutes while keeping them bright green.
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10
Fluff the 'confetti' rice with a fork, mixing the carrots and peas evenly throughout.
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11
To assemble, scoop a generous portion of rice into a kid-sized bowl.
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12
Top with the glazed chicken pieces and arrange the edamame and cucumber slices on the side for a colorful presentation.
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13
Sprinkle with toasted sesame seeds and serve immediately while warm.
💡 Chef's Tips
Rinsing the rice is essential to remove excess starch, ensuring the grains stay fluffy and separate rather than mushy. If your child is sensitive to ginger, use just a tiny pinch of ground ginger instead of fresh for a more subtle warmth. Cut the chicken into uniform 1/2-inch pieces so they cook quickly and are easy for small hands to manage with a fork or training chopsticks. For an extra veggie boost, you can swap half the jasmine rice for cauliflower rice—just sauté it briefly with the carrots. To make this gluten-free, ensure you use Tamari instead of traditional soy sauce.
🍽️ Serving Suggestions
Serve with a side of chilled mandarin orange slices for a refreshing fruit pairing. A small cup of miso soup makes a great 'grown-up' starter for adventurous kids. Pair with a glass of cold milk or a diluted apple juice 'spritzer' with sparkling water. Offer 'training chopsticks' to make mealtime an interactive and fun fine-motor skill activity. Add a dollop of mild yum-yum sauce on the side for dipping.