Hawaiian Chicken Bowl

/Hawaiian Chicken Bowl

Hawaiian Chicken Bowl

AuthorCat and OzyCategoryDifficultyBeginner

This delicious chicken bowl combines grilled kabobs and stir fried vegetables to create a healthy taste of the islands.

Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 2 Organic Chicken Breasts
 1 Red Bell Pepper
 1 Orange Bell Pepper
 1 Green Bell Pepper
 1 Red Onion
 2 cups Cubed Pineapple
 1 cup Snowpeas
 8 oz Water Chestnuts
 14 oz Baby Corn
 1 cup Bok Choy
 ¼ cup Pineapple Juice
 ¼ cup Reduced Sodium Soy Sauce
 1 tbsp Mango Flavored Honey
 2 tbsp Sesame Oil
 1 ½ tbsp Hot Chili Paste
 2 tsp Fresh Grated Ginger
 4 Cloves of Garlic (minced)
 2 cups Wild Rice (sprouted)

1

Cube chicken and place in a bowl

2

For Marinade, mix together pineapple juice, soy sauce, 1 tbsp sesame oil, chili paste, ginger, and 2 minced cloves of garlic. Reserve a small amount to baste chicken as the kabobs cook. Pour the remaining sauce over the chicken until completely coated. Marinate in the refrigerator for at least an hour but preferably over night.

3

Preheat grill and lightly coat the grill a nonstick spray. If using wooden skewers, soak in water for 15 to 20 minutes prior to assembling the skewer. Metal skewers require no additional setup.

4

Cut bell peppers and onion into large squares. Assemble skewers with chicken, bell peppers, and onion. Cook skewers 3 to 4 minutes per side.

5

While skewers are cooking, heat a wok or sauté pan over a medium-high heat. Once the pan is heated add the sesame oil and garlic. Sauté for 30 seconds.

6

Add peas, water chestnuts, corn, and bok choy and sauté for 5-6 minutes adding a splash of low sodium soy sauce before removing from heat.

7

Serve with sprouted wild rice.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 491
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 0.8g4%
Trans Fat 0g
Cholesterol 66mg22%
Sodium 242mg11%
Potassium 530mg16%
Total Carbohydrate 70g24%
Dietary Fiber 6.4g26%
Sugars 11.4g
Protein 37.3g75%

Vitamin A 39%
Vitamin C 243%
Calcium 5%
Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 Organic Chicken Breasts
 1 Red Bell Pepper
 1 Orange Bell Pepper
 1 Green Bell Pepper
 1 Red Onion
 2 cups Cubed Pineapple
 1 cup Snowpeas
 8 oz Water Chestnuts
 14 oz Baby Corn
 1 cup Bok Choy
 ¼ cup Pineapple Juice
 ¼ cup Reduced Sodium Soy Sauce
 1 tbsp Mango Flavored Honey
 2 tbsp Sesame Oil
 1 ½ tbsp Hot Chili Paste
 2 tsp Fresh Grated Ginger
 4 Cloves of Garlic (minced)
 2 cups Wild Rice (sprouted)

Directions

1

Cube chicken and place in a bowl

2

For Marinade, mix together pineapple juice, soy sauce, 1 tbsp sesame oil, chili paste, ginger, and 2 minced cloves of garlic. Reserve a small amount to baste chicken as the kabobs cook. Pour the remaining sauce over the chicken until completely coated. Marinate in the refrigerator for at least an hour but preferably over night.

3

Preheat grill and lightly coat the grill a nonstick spray. If using wooden skewers, soak in water for 15 to 20 minutes prior to assembling the skewer. Metal skewers require no additional setup.

4

Cut bell peppers and onion into large squares. Assemble skewers with chicken, bell peppers, and onion. Cook skewers 3 to 4 minutes per side.

5

While skewers are cooking, heat a wok or sauté pan over a medium-high heat. Once the pan is heated add the sesame oil and garlic. Sauté for 30 seconds.

6

Add peas, water chestnuts, corn, and bok choy and sauté for 5-6 minutes adding a splash of low sodium soy sauce before removing from heat.

7

Serve with sprouted wild rice.

Hawaiian Chicken Bowl
By | 2017-09-21T20:25:57-07:00 September 21st, 2017|0 Comments

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