Teriyaki Chicken and Rice

It's a sheet pan meal, too! I LOVE sheet pan meals! This Teriyaki Chicken meal is being added to my big arsenal of quick, weeknight meals that my kids love. I promise you'll want to add this gem to your regular rotation!

Speaking of teriyaki sauce, you're more than welcome to use any kind you like here.

I don't love all the sugar and/or corn syrup in most teriyaki sauces. So... I made my own. It's quick to throw together and since it's honey-sweetened you can control the amount of sweetness!

Teriyaki Chicken Rice Bowl Ingredients

• Chicken breasts or thighs - boneless, skinless works best here. And yes it's juicy!
• Pineapple - I chopped some fresh pineapple, but you can use canned if you want.
• Broccoli - About 2 crowns and chop it smaller than you would for a veg tray so it cooks quickly.
• Avocado oil - For roasting
• Sea Salt
• Soy Sauce - I use gluten free tamari, but you can also use coconut aminos if you're avoiding soy altogether.
• Rice vinegar - unseasoned
• Sesame Oil
• Honey
• Garlic - fresh or granulated
• Ginger - fresh or ground
• Asian-style hot sauce - sriracha and sambal oelek are my favorites
• Steamed Rice - You can also use my Instant Pot Coconut Rice or Roasted Cauliflower Rice if you're wanting this to be lower carb/grain free.
• Green onions and sesame seeds - for garnish. Totes optional.

How to make Teriyaki Chicken and Rice

1. Cook the rice first!
2. Roast the chicken on one pan and the broccoli + pineapple on another under your oven broiler, rotating pans halfway through.
3. Cook all the sauce ingredients for about 10 minutes in a saucepan over medium high heat until reduced to about ¾-1 cup.
4. Assemble the bowls with rice, chicken, broccoli, and pineapple. With a drizzle of sauce and a sprinkle of green onions and sesame seeds.

Chicken Teriyaki Rice Bowl Variations

• Swap out the meat for chunks of pork loin or slices of steak.
• Use a different quick cooking vegetable in place of the broccoli, like chopped asparagus, shredded Brussels sprouts, snow peas, bell peppers, thinly sliced onions. Or a combination!
• Don't want the pineapple? Replace it with more veg!
• Make it spicy! Add more hot sauce to the teriyaki sauce and add sliced jalapeños to the pan with the broccoli.

What to serve with Teriyaki Chicken and Rice

This meal is meant to stand on its own, but if you're wanting to flesh it out, try adding one of these sides...

Cucumbers in Vinegar

Ginger Salad

Asian Paleo Chopped Salad

How to store leftover Chicken Teriyaki with Rice

Store any leftover in lidded containers, chilled, for up to 5 days. Store the teriyaki sauce separately.

Teriyaki Chicken Rice Bowl FAQs

More Easy Sheet Pan Recipes on Perry's Plate

Hawaiian Chicken Sheet Pan

Thai Chicken Dinner

Chicken Shawarma Plate

Garlic Butter Salmon

Greek Salmon

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken Teriyaki with Rice

Yield: Serves 5

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Teriyaki chicken sheet pan style! I love quick sheet pans for busy weeknights! You'll dig how easy this is to throw together. Use any kind of teriyaki/stir fry sauce you like or whip up my easy honey-sweetened version below.

Print

Ingredients

For the bowls:

Toggle ingredient group

• 1 ½ pounds boneless skinless chicken breasts or thighs
• 2 broccoli crowns, cut into 1-inch pieces (5-6 cups total)
• 1 ½ cups fresh or canned pineapple, cut into ½-inch pieces
• 2 green onions, thinly sliced (optional)
• 5 cups freshly steamed rice (see note)
• 3 Tablespoons avocado oil, divided
• 1 Tablespoon soy sauce or tamari

For the sauce:

Toggle ingredient group

• ½ cup soy sauce or tamari
• ¼ cup honey
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon fresh ginger, minced or grated (or ½ teaspoon ground ginger)
• 1 Tablespoon fresh garlic, minced or grated (or ½ teaspoon garlic powder)
• ½ teaspoon sriracha or another Asian style hot sauce

Instructions

1. Get your rice going first.
2. Preheat your oven broiler to high and place one rack as high as you can and the other on the very bottom. Line a couple of large rimmed sheet pans with parchment or treat with nonstick spray.
3. Put the ingredients for the sauce in a small saucepan. Bring to a boil and let it go for about 10 minutes until it's reduced to roughly ¾-1 cup of sauce. Set aside.
4. Meanwhile, put the chicken on one sheet pan. Drizzle with 1 Tablespoon avocado oil, 1 Tablespoon soy sauce, and a generous pinch of sea salt. Toss everything to coat the chicken well, and spread it out evenly.
5. Put the broccoli and pineapple on the other pan. Drizzle with the remaining 2 Tablespoons of oil and a generous pinch of sea salt.
6. Put the chicken on the top rack close to the heating element and the broccoli on the bottom. Cook for 5 minutes, then rotate the racks. Cook for another 5 minutes and check the chicken for doneness by cutting one of the larger chunks in half with a knife. If there's no pink inside, then remove the pan from the oven.
7. Cook the broccoli and pineapple for another 2-3 minutes or until they're as toasty as you prefer.
8. Assemble the bowls with a spoonful of rice, some chicken, broccoli, pineapple, a sprinkle of sliced green onions (sesame seeds and extra hot sauce if you prefer) and a drizzle of the warm teriyaki sauce!

Notes

1. If you're avoiding soy, you can swap out the soy sauce for coconut aminos, but use ⅔ cup instead since it's not as strong as soy sauce.
2. You could also use my Instant Pot Coconut Rice here (it's my favorite) or Roasted Cauliflower Rice as a grain-free option. Since the oven is occupied you could toss the cauliflower rice in a large skillet with some oil.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 Count (Pack of 1), Silver
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Chicken Teriyaki and Rice appeared first on Perry's Plate.

You will love this Asian Ginger Salad

You’ll dig this flavor combo – zesty lime, punchy ginger, crisp cabbage and broccoli slaw that won't get slimy after a day or two. I’ve tested salads that wilt in record time and this one stood strong.

Serve it cold, meal-prepped, or make fresh and watch it vanish. I’ll show you everything you need and give you all my best shortcuts!

Asian Cabbage Salad Ingredients

For the salad:

• Coleslaw mix -- A mixture of shredded green cabbage, red cabbage, and carrots. (Undressed) You can also use plain shredded cabbage.
• Broccoli slaw -- I love using broccoli slaw because it's sturdy and holds up well to being dressed. I also use it to bump up the veggie content in my Egg Roll In a Bowl and my Paleo Pad Thai recipes. You can use plain shredded carrots, shredded kale, shaved Brussels sprouts or simply more coleslaw mix if you prefer.
• Cooked chopped chicken -- Rotisserie chicken works well her! Or any leftover chicken you have from a previous meal. Canned chicken would also work here.
• Green onions
• Fresh cilantro
• Salted Cashews or Peanuts -- If you have a nut allergy, swap this out for sunflower seeds. Or crispy wonton strips (if you aren't avoiding gluten).

For the Ginger Salad Dressing:

• Lime
• Fresh ginger - I like to keep those frozen grated ginger cubes for quick use! If you're using them in something that isn't going to be cooked, just pop them into the microwave for a few seconds to soften them up and add them right to your recipe.
• Soy Sauce -- I like to use tamari which is gluten-free soy sauce. If you don't use any type of soy ingredients, then swap this out for coconut aminos.
• Asian Hot Sauce -- Any type of an Asian spicy condiment would work here -- sriracha and sambal oelek are my favorites. The amount in the recipe won't make it spicy, but will add flavor. If you'd like it spicy, triple that amount.
• Honey
• Neutral tasting oil -- Like avocado oil. I don't recommend using extra-virgin olive oil here because its flavor will overpower the others.

How to Make Asian Chopped Salad

1. Put the coleslaw mix, broccoli slaw, green onions, cilantro, chicken, and nuts in a large salad bowl.
2. Whisk together the dressing ingredients.
3. Toss everything together and serve!

How to make Ginger Salad Dressing

• Add all of the dressing ingredients to a small glass measuring cup. Whisk together very well.
• That's all!

Asian Chicken Salad Recipe Variations

Protein swap: Use pre-cooked shrimp or steak or go meatless with a can of chickpeas.

Veggie swap: Play with veg alternative – zoodles, carrot ribbons, and finely chopped broccoli or cauliflower would also work well.

Carb it up: Add some cooked noodles – thin spaghetti or rice noodles.

Use pre-made dressing: In a pinch, find your favorite Asian-style vinaigrette instead of making your own.

How to Serve Salad with Ginger Dressing

This salad recipe is intended to be a full meal in itself. Just divide the salad among a few bowls and eat up!

If you want something else to go with it, try serving it with some cooked grains, like brown rice, quinoa, or some roasted vegetables.

How to store Asian Salad with Ginger Dressing

Because the base of this salad is mostly cabbage and broccoli it means you can store this salad, chilled, in an airtight container for up to 3 days. These greens won't get slimy like softer types of lettuce.

More Chicken Salad Recipes on Perry's Plate

Grilled Chicken Salad -- This one has a tasty za'atar dressing and chunks of salty feta!

Chicken Salad with Vegetables -- Another rotisserie shortcut salad featuring fresh AND grilled vegetables! One of my favorites for summer.

Chicken Salad with Rotisserie Chicken -- Yep. Another with rotisserie chicken. This one is primarily chicken and a spin off of that chicken and grapes salad but with sweet apples and a honey-dijon dressing.

Summer Berry Salad -- Aside from popping fresh berries directly into my mouth, this is the next best thing. It highlights the natural freshness of summer berries with a lovely orange-vanilla dressing to add a little extra sweetness!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chinese Chop Salad (Chinese Chicken Salad Recipe)

Yield: Serves 8

Prep Time: 20 minutes

Total Time: 20 minutes

Over the years I've developed recipes specifically for the "frazzled mom" era that I'm in. I want you to have lightning fast, nourishing meals in your back pocket that your kids will actually eat. This Ginger Chicken Salad uses rotisserie chicken and pre-shredded vegetables as a smart shortcut!

Print

Ingredients

For the salad:

Toggle ingredient group

• 1 14-ounce bag coleslaw mix
• 6 ounces broccoli slaw or shredded carrots
• 2 cups chopped cooked chicken
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro
• ⅔ cup salted cashews or peanuts

For the dressing:

Toggle ingredient group

• Juice from 1 lime (about 2 Tablespoons)
• 1 ½ Tablespoons fresh grated ginger
• 3 Tablespoons rice vinegar
• 3 Tablespoons honey
• 2 Tablespoons gluten free soy sauce
• 1 teaspoon sambal oelek or another type of Asian spicy sauce
• 6 Tablespoons avocado oil or another type of neutral-tasting oil

Instructions

1. In a large salad bowl add the coleslaw mix, broccoli salw, chicken, green onions, cilantro, and nuts.
2. In a small liquid measuring cup, whisk together all of the dressing ingredients.
3. Pour the dressing over the salad and mix well.
4. Serve immediately or store, chilled, in an airtight container for up to 3 days.

Notes

1. The sambal oelek is optional. It doesn't make the dressing spicy, but adds flavor. If you'd like a little kick, bump that measurement up to 1 Tablespoon.
2. I like using broccoli slaw because it's sturdy and stays crisp and fresh when dressed. You could also use shredded carrots, shredded kale, or shredded brussels sprouts here. Or more colesalw mix.
3. Nuts are optional, too. If there's a nut allergy you're working around you could replace it with sunflower seeds. Or crispy wonton strips or chow mein noodles if gluten isn't an issue.
4. If you don't use soy sauce, swap it out for coconut aminos and add another tablespoon. You may need to add a pinch of salt to the finished salad since soy sauce is very salty.

Nutrition Information

Yield 8 Serving Size About 1 cup
Amount Per Serving Calories 376Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 36mgSodium 526mgCarbohydrates 21gFiber 3gSugar 14gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Asian Chopped Salad with Ginger Dressing appeared first on Perry's Plate.

Chicken Pho is comfort-food central!

I want you to have the rewarding feeling of making a take-out worthy meal at home at a fraction of the cost. (I don’t know about you, but that kind of thing makes me feel like a badass.)

One of the nice things about this recipe is that it’s gluten free and if you’re avoiding grains, you can use zucchini noodles instead of rice noodles. I actually prefer zucchini noodles here!

What is Chicken Pho? 

Ok, first thing's first. It's pronounced "fuh". It's a Vietnamese soup that has a spiced broth, cooked chicken or steak, rice noodles, and a smattering of fresh garnishes on top.

And, unlike other soup recipes where the protein and vegetables are featured, the diva of this soup is the broth itself. Get the broth right and this soup absolutely sings. It's not hard if you find the right ingredients.

You might need a couple of things you don't already have, but don't worry. I'll talk you through it.

Does pho have soy?

Sometimes. It depends on who is making it. If you’re at a restaurant, you’ll have to ask specifically.

My recipe calls for tamari, which is a wheat-free soy sauce. If you’re avoiding soy you can swap this out for more fish sauce and some coconut aminos.

Why you'll love this Chicken Pho Recipe

Despite having to get possibly unfamiliar ingredients (which are only unfamiliar until you use them once!) this soup is really easy to make.

Honestly, the hardest part is the ridiculously short shelf life of mung bean sprouts, so you'll want to get the timing right with that.

Other than that it's a piece of cake! Just toss the chicken, broth and seasonings in the pot and let it simmer away while you prep a few toppings and noodles. Or zoodles.

Easy Chicken Pho Ingredients

• Chicken broth -- Store bought is fine, but if you want to pull an Ina Garten and use Homemade Bone Broth it'll make you feel super cheffy.
• Star anise pods -- OK, this is probably something you don't already have on hand. Nicer grocery stores usually have these in their spice section. Or you can find star anise pods on Amazon. (You can also use them in your Holiday Simmer Pots!)
• Cinnamon Sticks -- These are easy to find!
• Fresh ginger
• Fresh garlic
• Soy Sauce, Tamari, or Coconut Aminos -- Feel free to use any of these here. If you're avoiding gluten, use a gluten-free soy sauce like tamari. If you're avoiding soy, use coconut aminos.
• Fish Sauce -- Maybe another ingredient you'll have to source? Don't be scared off by the name, but don't stick your nose in the bottle and smell it either. Fish sauce provides a deeply salty flavor. Thankfully it's found in just about every grocery store I've ever seen -- in the Asian section. Use it in any of my Thai Recipes that call for fish sauce!
• Honey
• Chicken Breasts or Thighs -- I use boneless/skinless chicken, but you can use bone-in and/or skin-on. Just simmer that broth for an extra few minutes to make sure the meat is cooked all the way through. Having the bones and skin in there might make your broth a little greasy, but it'll still be delicious.
• Noodles -- I like using zucchini noodles (zoodles) here, but you can use traditional rice noodles. I like to buy flat rice noodles -- like rice "fettuccini".
• Fresh herbs -- Cilantro and basil are really great together in this soup.
• Fresh limes -- Fresh lime juice makes a difference!
• Other garnishes -- Any of these would be delicious here: mung bean sprouts, sliced jalapeños, sriracha (or another Asian chili sauce).

How to make Chicken Pho

1. Simmer the chicken, broth, and seasonings until the chicken is cooked.
2. Meanwhile, prep the noodles and garnishes.
3. Slice the chicken and strain out the whole spices and sliced ginger.
4. Assemble individual bowls of soup by adding hot broth to bowls of chicken and noodles. Top with any garnishes you like!

Easy Chicken Pho Recipe Variations

• Make it with Steak: Swap out the chicken broth for beef broth. And instead of simmering the steak, slice it as thinly as you can while it's still half frozen (Like, with a mandolin. You'll want it shaved. Or buy pre-shaved steak from your butcher.) The add the shaved steak to the steaming hot broth in your bowl to cook it to a lovely medium rare.
• Make it with Shrimp: Toss in a bunch of thawed, uncooked medium shrimp (with tails and peels removed) to the steamy broth during the last few minutes of cooking. If you plan to keep the broth steaming hot for a while, remove the cooked shrimp and add them to individual bowls so they don't overcook.
• Add more Vegetables: If you want to bump up the vegetables here, add some shredded carrots and snow peas -- both of which soften quickly in hot broth.

Chicken Pho Recipe Tips

• Simmer the broth gently. You don't want a rolling boil for 30 minutes or your chicken will end up dry. You should have small, gentle bubbles. It'll also help keep the broth clear.
• Keep the broth very hot during serving. In order to keep the soup a good temperature in your bowl you'll want to start with really hot broth. It'll cook your zoodles for you and warm the chicken back up if it has cooled completely. You'll also be adding a few cold garnishes, so you don't want to end up with cold soup quickly.
• Use fresh spices and herbs. The broth is the star player here and flavors the entire soup on its own. You'll want to use fresh ginger (not ground), whole cinnamon sticks, and fresh herbs and lime juice to get the best flavor. These are pretty inexpensive and worth a quick trip to the store.
• Don't make the rice noodles ahead of time. They stick together worse than regular pasta after they've been cooked. The broth will loosen them up, but it'll be easier if they haven't been out of their cooking liquid long when you use them.
• Use an Instant Pot or a Slow Cooker! I included instructions for both in the recipe card below.

How to serve Chicken Pho

This is a "build your own bowl" situation, which my kids really like. Put some noodles and chicken in a bowl and ladle the steamy broth over the top. It'll warm the chicken back up, make it extra flavorful, and as it sits, the zoodles (if you're using them) will get nice and crisp-tender.

Then add whatever garnishes you like! I love fresh cilantro, basil, mung bean sprouts, a squeeze of lime, and some Asian chili paste.

How to Store Chicken Pho Soup

You'll want to store the broth separate from the garnishes. You can add the zoodles and chicken to the broth for storage and reheating, but if you're using rice noodles store them separately so they don't get soggy and fall apart.

Store everything in separate lidded containers in the fridge for up to 5 days.

Easy Chicken Pho Recipe freezing instructions

If you want to freeze your leftovers, you can freeze the broth and the chicken (either separately or together) in freezer safe containers.

I like these freezer safe deli containers on Amazon. They're great for freezing soups, broths, and general leftover storage in the fridge since they stack well.

I don't recommend freezing rice noodles or garnishes. You'll want to make another fresh batch when you make the soup again.

If you have leftover zoodles you can store them frozen in a freezer safe plastic bag and thaw them before serving. They'll be softer when you add them to the soup, but still delicious.

How to reheat Pho

Thaw out the frozen broth and chicken, then transfer them to a pot and warm them up. You don't need to boil them, but make sure the broth is steamy when you serve it.

More Asian-inspired Soup recipes on Perry's Plate

If you like this Chicken Pho recipe, try another one of my Asian-inspired soup recipes!

Thai Coconut Soup - Otherwise known as Tom Kha soup, this one is a quick one with shrimp!

Thai Coconut Curry Soup - This soup has a rich curried broth and tender shredded chicken.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Chicken Pho Recipe

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Looking for an easy chicken pho recipe that doesn't take all day? My short-cut version gives you all of the pho-lavors you love in under an hour! (Did I go too far?) It's delicious with zoodles or more traditional rice noodles.

Print

Ingredients

• 1 ½ pounds boneless skinless chicken breasts or thighs
• 2 ½ quarts chicken broth
• 5 star anise pods
• 2 cinnamon sticks
• 2 inch knob of ginger, sliced
• 2 garlic cloves, minced or grated
• ¼ cup gluten free soy sauce or tamari
• 1 Tablespoon honey
• 1 Tablespoon fish sauce or 1 teaspoon sea salt
• 2 medium zucchini, spiralized into zoodles or enough zoodles for 6 bowls of soup
• ½ cup chopped fresh cilantro
• ½ cup chopped fresh basil
• 2-3 limes cut into wedges
• Additional garnishes (optional): mung bean sprouts, chili garlic sauce, sliced jalapeños

Instructions

1. Add chicken to a large pot. Pour the chicken broth into the pot and add the star anise pods, cinnamon sticks, ginger, garlic, soy sauce, honey, and fish sauce/salt.
2. Bring to a boil, then reduce heat to medium-low and let it simmer gently for 30 minutes.
3. Meanwhile, prep the zucchini (if you didn't buy pre-spiralized zoodles) and gather your toppings.
4. The chicken should be cooked through and soft. Pull the meat out and slice it thinly. Use a slotted spoon or a small strainer to fish out the star anise, cinnamon sticks, ginger, and any foamy stuff that accumulated from the chicken. Discard those.
5. You can either return the cooked chicken to the broth or set it aside in a separate bowl and add it to individual bowls.
6. Make sure the broth is really hot and steamy when you serve it. Serve the soup by putting some zoodles in each bowl. Pour hot broth over the zoodles to quickly soften them. Add chicken, herbs and any garnishes you like, including a lime wedge.

Notes

1. If you'd rather not use zoodles, cook a 1 lb package of flat rice noodles in a separate pot right before serving the soup. Add the cooked rice noodles to each bowl and serve the soup as directed above.

INSTANT POT INSTRUCTIONS: In step 1, add those things to a 6 or 8 quart Instant Pot. Instead of simmering, seal the pot and cook on high pressure for 10 minutes. Wait 5 minutes before releasing the pressure manually. Serve the soup as directed in the recipe.

SLOW COOKER INSTRUCTIONS: In step 1, add those things to a 6-7 quart slow cooker. Cover and cook on low for 5-6 hours until the chicken is easy to shred. Serve the soup as directed in the recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Soeos Star Anise Pods
• 
  Red Boat Fish Sauce, 17 fl oz
• 
  San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce (Pack of 2)

Nutrition Information

Yield 6 Serving Size 1 large bowl
Amount Per Serving Calories 433Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 152mgSodium 4687mgCarbohydrates 29gFiber 5gSugar 8gProtein 52g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Chicken Pho appeared first on Perry's Plate.

Sushi has been a favorite in our family for over a decade now. At first we were excited that our littles liked sushi but soon realized how expensive their sushi requests became.

Making sushi rolls and bowls at home saves us a chunk of money and it’s SUPER fun for the kids to make their own rolls.

Cooked Sushi Rolls (No Raw Fish!)

If you’re new (or leery about) sushi, I’m willing to guess the raw fish component makes you uneasy? Fair. Thankfully you can create delicious sushi rolls and bowl without any raw seafood.

Some of our favorite cooked seafood options for sushi rolls are this shrimp salad (recipe below!), tempura shrimp (Costco has delicious ones that are long and work well in rolls!), crab (either real or artificial. Both work here.), cooked salmon or whitefish is also very good.

What is a Spicy Shrimp Roll?

A spicy shrimp roll is a maki roll (sushi roll) made with a creamy shrimp mixture that contains a little heat. The shrimp “salad” is made by coarsely blending cooked shrimp with some spicy mayo and other ingredients.

Why You'll Love This Spicy Sushi

• It’s less intimidating than sushi rolls that contain raw fish – if you’re feeding people who are leery of that.
• They’re super kid-friendly and the self-assembly makes it easy for picky eaters to prep their food exactly how they want.
• There’s some versatility here! Pair the shrimp mixture with whatever sushi-friendly vegetables or toppings you like.
• You can even make these into rice bowls if you don’t want to roll them.

Shrimp Sushi Roll Recipe Ingredients

For these spicy shrimp rolls, you'll need these components:

• Sushi rice
• Spicy Shrimp Salad
• Cucumbers & Avocado
• Nori wrappers

What is the Best Rice for Sushi Rolls

Short grain rice is higher in starch which creates stickier rice -- ideal for making sushi rolls. Try to find short grain white rice or rice that is specifically labeled as "sushi rice" for best results.

The easiest way to roll sushi is by using a sushi mat. You can find inexpensive bamboo sushi mats for rolling sushi on Amazon or in an Asian grocery store.

How to Make Spicy Shrimp Roll Sushi

How to make Sushi Rice

1. Soak the rice

Usually you'd make fluffy rice by rinsing the rice until the water runs clear, but in this case you want to soak the rice and then cook the rice in the water you soaked the rice in.

This only takes about 15 min, so you can start gathering the rest of the ingredients for your components. 

2. Cook the rice

Even though I have a rice cooker, I like to do this on the stovetop so I can have more control over the steaming. Sometimes extra starchy rice burns or sticks to the pot in my Instant Pot, so I like to do it in a smaller pot on the stove.

Bring the rice to a boil, then reduce the heat to medium low, cover, and simmer fro 15 minutes.

Remove the pot from the stove and let it sit for another 10-15 min, covered. 

3. Make the sushi dressing 

Combine the rice vinegar, sugar, and salt in a small bowl and mix well until the salt and sugar is dissolved.

4. Finish the sushi rice

Transfer the rice to a medium or large bowl. I do this so the rice cools more quickly.

Pour the dressing over the finished sushi rice and cover the bowl with a tea towel. 

Ideally the sushi rice should be close to room temperature when you use it, so set it aside while you finish prepping the other components.

How to make Spicy Shrimp Salad

1. Cook the shrimp in a skillet with the lime juice and either tamari or coconut aminos (if you're avoiding soy).
2. Transfer it to a food processor and pulse a few times to chop it roughly.
3. Add the rest of the ingredients (mayonnaise, sriracha sauce, etc) and pulse until everything is smooth. Add as much or as little sriracha as you like!

How to assemble a Shrimp Sushi Roll

1. Prepare the nori wrapper

Gather your components -- including a small bowl of warm water (you'll see why in a minute)

Lay the bamboo mat flat on your countertop or a cutting board. Place a nori wrapper on the bamboo mat, shiny-side down.

Spread about ½ cup sushi rice evenly on the mat. Dip your fingers in that little bowl of water and use your fingertips to spread the rice around without it sticking to your fingers. (Cool trick right?)

Leave about an inch of space at the bottom of the mat (the edge close to you).

Spread a few spoonfuls of the shrimp salad on that bottom edge (about 3-4 Tablespoons) and lay your thinly sliced cucumbers and avocados on top.

Sometime I like to sprinkle some toasted sesame seeds on the rice for some extra flavor, but that's totally optional.

2. Roll it up

Use the bamboo mat to roll the nori wrapper around so the filling is enclosed. Then tightly continue to roll the nori wrapper while using the mat to compress the roll -- without rolling the mat up in the sushi roll. Does that make sense?

When you get the whole thing rolled up, squeeze the bamboo mat around the roll to tighten it further.

Now you have a homemade sushi roll ready to slice!

3. Slice it

Use a sharp serrated knife to cut the roll into ½-1 inch pieces and serve!

How to Make Spicy Shrimp Sushi Ahead of Time

Make the components ahead of time and make the rolls when you’re ready. OR you can turn them into an easy sushi roll bowl and skip the rolling all together!

Spicy Shrimp Roll Recipe Variations

Swap out the shrimp: My daughter has a shrimp allergy, so I make a version of the shrimp salad with artificial crab meat. You can also use real crab meat or any kind of cooked or sushi-grade raw fish.

How to Serve Spicy Shrimp Roll

I like to arrange them on a platter and let me family go nuts!

If I'm feeling fancy I drizzle some sriracha mayo on them and sprinkle on more sesame seeds and maybe some thinly sliced green onion or chopped cilantro.

Or straight sriracha if I'm feeling feisty.

You can also serve them traditionally with some tamari, pickled ginger, and wasabi paste.

Spicy Shrimp Sushi Bowl

The components for the spicy shrimp rolls can be made into a sushi bowl if rolling sushi isn't your thing! Just make the sushi rice, the shrimp salad, and chop the cucumbers and avocados.

I prefer to swap out the nori wrappers for roasted seaweed snacks and have some kind of dressing and toppings.

I like to make some sriracha mayo (in recipe notes!), straight sriracha, and some extra roasted sesame seeds (or Japanese furikake seasoning -- they sell it at Trader Joe's), thinly sliced green onion, and/or chopped fresh cilantro.

Spicy Shrimp Sushi Recipe FAQs

More From Perry's Plate

More Sushi-related recipes on Perry's Plate

If you like this recipe, you might like these ones too!

Paleo California Roll Sushi Bowl

Ahi Tuna Poke Bowl with Spicy Mayo

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spicy Shrimp Sushi Roll Bowl

Yield: 4 Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Make these Spicy Shrimp Rolls at home for a fun, easy dinner! You can make them as spicy or as mild as you like -- just pull out some frozen shrimp and you can have these shrimp rolls (or bowls!) on the table in under an hour.

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Ingredients

For the sushi rice

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• 1 ½ cups sushi rice or short-grain white rice
• 4 Tablespoons rice vinegar
• ½ teaspoon sea salt
• ½ teaspoon sugar

For the shrimp salad

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• 1 Tablespoon coconut oil
• 1 pound shrimp, peels and tails removed
• 2 Tablespoons + 1 teaspoon tamari or coconut aminos
• 1 lime
• 2 Tablespoons mayonnaise
• 1-2 Tablespoons sriracha sauce

For the sushi rolls

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• 4-5 nori seaweed wrappers
• ½ English cucumber
• ½ avocado
• Toasted sesame seeds (optional)
• Sriracha mayo (see note)
• Extra sriracha sauce (for garnish)

Instructions

1. Put the sushi rice in a medium sauce pan with 2 cups of water. Let it sit for 15 minutes. Bring to a boil, then cover the pan, reduce heat to medium-low, and let it cook for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. Meanwhile, Put the coconut oil in a large skillet over high heat. When the pan has pre-heated, add the shrimp, 2 Tablespoons of tamari and the juice from ½ the lime. Cook until the shrimp is just barely pink all the way through.
3. Transfer the shrimp to the workbowl of a food processor and let it cool for a few minutes until no longer steamy.
4. If your rice has finished cooking, transfer it to a medium bowl and fluff it with a fork. Combine the rice vinegar, sugar, and salt in a small bowl and mix until everything has dissolved. Pour the dressing over the rice and mix gently to combine. Put a tea towel over the bowl and set it aside until ready to use.
5. Pulse the shrimp a few times until roughly chopped. Add the mayonnaise, 1-2 Tablespoons sriracha, 1 teaspoon tamari, and the juice from the other half of the lime to the workbowl and pulse a few more times until the shrimp is minced and everything is blended well.
6. Thinly slice the cucumber and avocado into strips. Put some warm water in a small bowl. Prepare your sushi rolling work station by gathering your components.
7. Lay the bamboo mat flat on a cutting board. Place a nori wrapper on the bamboo mat shiny side down. Spread about ½ cup of sushi on the nori wrapper leaving an inch of space on the edge closest to you.
8. Spoon about 2-3 Tablespoons of shrimp salad evenly on that bare edge and top with a few strips of cucumber and avocado. If you're using sesame seeds, sprinkle a little some over the filling and the rice.
9. Start rolling up the nori wrapper, using the bamboo mat to help you keep it tight. Roll it all the way up and cover the roll with the mat and squeeze it tight. Pull the bamboo mat off the roll and... voila! (Don't get discouraged if your roll isn't tight at first. Sometimes this takes practice.)
10. Slice the roll into 1-inch pieces using a sharp serrated knife.
11. Serve with sriracha mayo, sriracha, and/or tamari.

Notes

Sriracha Mayo: blend ½ cup mayonnaise, 2-4 Tablespoons sriracha, juice from ½ a lime, and a few pinches of salt, to taste. Add more sriracha if you want it spicier.

Make Ahead Suggestions: You can make the sushi rice a few hours ahead of time. In fact, it's easier to work with if the rice is room temperature. The shrimp salad and cucumbers can be prepped a day or two in advance as well.

Sushi Bowl Variation: Combine the components in a bowl instead of making sushi rolls. Just chop the cucumbers into cubes and swap out the nori wrappers for some roasted seaweed snacks (that's what we prefer). Top with a drizzle of sriracha mayo.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Daechun Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
• 
  2 Pack Bamboo Sushi Rolling Mat,Sushi maker, Sushi roll maker (9.5" x 9.6")

Nutrition Information

Yield 4 Serving Size 1 roll
Amount Per Serving Calories 481Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 243mgSodium 1875mgCarbohydrates 42gFiber 4gSugar 6gProtein 31g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Spicy Shrimp Sushi Bowl appeared first on Perry's Plate.

Most Hawaiian BBQ Chicken recipes I see online are grilled with a super sweet, almost syrupy, glaze loaded with brown sugar. 

Don't get me wrong -- they look delicious, but I wanted to make my own version that isn't so high in sugar.

I also wanted to do a sheet pan meal variation of this where you could cook nearly the entire meal on one baking sheet!

And... this recipe was the result. You've got quick-cooking chicken tenders that don't need any marinating time, quick-cooking vegetables that roast alongisde those tenders, and bits of grilled pineapple kissed by the BBQ-y chicken juices and roasted to caramelized perfection. *chef's kiss*

All without going outside to turn on the grill.

Don't get me wrong -- I LOVE grilling. But when it's 24F outside and windy.... not so much. 

Ingredients for Hawaiian Chicken BBQ 

Here's what you'll need to make this recipe. Nothing unusual here!

• Chicken tenderloins or thigh/breast meat cut into slices
• Steak seasoning (I rub the chicken with this to add a deeper flavor since we won't be marinating. I use my Homemade Montreal Steak Seasoning, but you can use whatever steak seasoning you like.)
• BBQ Sauce -- any kind will do, but if you can find a sweet, tropical flavored one or an Asian-inspired on, it'll work especially well here. If you want to make your own to control the sugar content, my Honey-Lime Ginger BBQ Sauce would be delicious in this recipe.
• Pineapple chunks & juice -- Use fresh pineapple slices or canned pineapple for this. The pineapple juice is optional.
• Soy sauce, tamari (GF soy sauce), or coconut aminos
• Fresh ginger
• Fresh garlic
• Quick cooking vegetables -- like broccoli, bell peppers, asparagus, small sweet potato cubes, chopped cabbage, or quartered Brussels sprouts

How to make this Hawaiian BBQ Chicken recipe (oven)

1. Whisk together the ingredients for the hawaiian BBQ marinade -- that's being used more like a BBQ sauce than a marinade. You could totally whip this up ahead of time and marinate the chicken for a few hours for extra flavor!
2. Toss the chicken pieces in the steak seasoning, then in the Hawaiian BBQ sauce mixture, and then lay them on a parchment-lined baking sheet.
3. Add the broccoli & pineapple to the pan, toss them in a little oil & salt and put the whole thing under the oven broiler!
4. After a few minutes you'll want to flip everything over and brush some reserved sauce over the chicken. Then broil it for a little longer.
5. Chicken tenders cook really quickly, so you don't have to worry about the BBQ sauce burning under the broiler.

Can I use another cut of chicken?

I chose chicken tenders because they cook really quickly and I wanted this to be a quick-cooking meal under a broiler.

If you'd like to use boneless skinless chicken breasts or chicken thighs, just slice them in ½ in strips so they cook quickly as well. 

Bone-in and skin-on chicken would not work well for this recipe.

Special Diet Information

Gluten-Free: Check your BBQ sauce ingredients for gluten & use tamari (gluten free soy sauce) or coconut aminos to make sure this is gluten-free.

Paleo-friendly: Use a homemade BBQ sauce that is naturally sweetened, like my Honey-Lime Ginger BBQ Sauce and coconut aminos to avoid soy.

What to serve with Hawaiian Style BBQ Chicken

Here are some things you can serve with this easy Hawaiian style chicken sheet pan meal

• Steamed jasmine rice, brown rice, quinoa, or any other grain you prefer
• Instant Pot Coconut Rice would be especially good!
• Flat bread
• Roasted Cauliflower Rice is a good grain-free option that can be made in another sheet pan on a lower rack while the other pan cooks.
• Cabbage Slaw with Cucumber Yogurt Dressing

More Easy Sheet Pan Recipes

If you like this easy sheet pan recipe, try one of these other ones on my site!

Garlic Butter Salmon Sheet Pan

Quick Sausage & Veggie Sheet Pan

Thai Chicken Sheet Pan

Baked Pesto Chicken & Vegetables

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Hawaiian BBQ Chicken Sheet Pan Meal

Yield: Serves 4-5

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This easy meal is done in 30 minutes! This Hawaiian BBQ Chicken is coated with a yummy glaze. Pair it with some pineapple chunks and your favorite quick-roasting vegetable for an easy meal over rice.

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Ingredients

• 8-10 chicken tenderloins (tenders)
• 1 teaspoon steak seasoning
• 2-3 cups broccoli florets
• 2 cups pineapple chunks (fresh or canned)
• 2 Tablespoons avocado or coconut oil
• Sea salt

For BBQ Sauce:

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• 1 cup BBQ sauce (see note)
• ¼ cup pineapple juice (see note)
• ¼ cup soy sauce, tamari, or coconut aminos
• 1 Tablespoons grated fresh ginger
• 2 garlic cloves, minced or grated

Instructions

1. Preheat your oven broiler to high (if you have the option) and move a rack to the upper position in your oven. Line a large rimmed baking sheet with parchment paper.
2. Whisk together the ingredients for the marinade in a medium sized bowl.
3. Put the chicken in a separate, smaller bowl. Sprinkle it with steak seasoning and about ⅔ cup of the BBQ mixture. Set aside the remaining mixture aside for serving later. Toss everything in the bowl together to coat it well.
4. Place the coated chicken on one side of the prepared sheet pan.
5. Put the broccoli and pineapple chunks on the other side of the pan. Sprinkle with a few big pinches of salt and drizzle the oil over the broccoli, pineapple, and chicken. Use your hands to toss everything in the oil, then spread it all out in an even layer on the sheet pan. Don't worry about coating the broccoli in the marinade.
6. Place the sheet pan on the upper rack right under the broiler for 10 minutes.
7. Flip the chicken over and toss the broccoli & pineapple around. Brush the chicken with additional sauce and broil for abother 5 minutes.
8. Remove from the oven when the chicken is cooked through and the broccoli and pineapple have slightly charred edges.
9. Serve chicken, broccoli, and pineapple with steamed rice, if you like, and leftover reserved marinade.

Notes

1. I used my Homemade Montreal Style Steak Seasoning, but you can use your favorite commercial brand.
2. Most types of BBQ sauce will work well here, but if you can find a sweeter, Hawaiian or Asian style one, use that. If you'd like to make your own, my Honey-Lime Ginger BBQ Sauce would be a good choice.
3. If you're using fresh pineapple and don't have any juice for the BBQ sauce, you can use 2 Tablespoons of honey, coconut sugar, or brown sugar or just omit the sugar without substitution.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 5 Serving Size 1 ½ tenders and 1 cup vegetables
Amount Per Serving Calories 423Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 77mgSodium 1858mgCarbohydrates 56gFiber 8gSugar 37gProtein 35g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Hawaiian BBQ Chicken Sheet Pan Meal appeared first on Perry's Plate.

 Chicken and rice doesn’t have to be boring. These coconut chicken thighs simmer in one pan with fluffy rice, soaking up all that creamy, savory goodness. It's the kind of meal that tastes like you tried hard… without actually trying hard.

It's weeknight gold, but don’t be surprised if you find yourself making it on weekends too.

Coconut Chicken Rice

I love that this simple one pan chicken and rice recipe is done in about 45 minutes, contains fewer ingredients, and needs zero marinating time. Making it a great recipe for a weeknight, and it received zero complaints from my kids. Winning!

The coconut rice is a delicious bonus. I love this extra savory version with a little Asian spin from the ginger and tamari!

Ingredients to Make Coconut Chicken and Rice

The ingredients for this recipe are pretty easy to find:

• Boneless, skinless chicken thighs
• Coconut oil
• Diced onion
• Garlic
• Ginger
• White rice
• Tamari, soy sauce, or coconut aminos
• Coconut milk
• Chicken stock
• Shredded Kale
• Lime
• Peanuts, for garnish (optional)

How to Make Chicken Thighs With Coconut Milk

This is easy, guys.

Just sear the thighs really good in coconut oil, take them out, then saute the onion, garlic, & ginger.

Add the rice, let it toast up for a minute or two, then pour in the tamari, coconut milk, & chicken broth. Add the thighs back into the skillet and let it cook for 15 minutes until the rice is nearly done.

Throw the kale on top, steam for another 5 minutes, then throw some chopped peanuts and a quirt of lime on top and you're in business!

I like to add some Asian style chili sauce to mine -- like sriracha or sambal oelek.

Coconut Chicken Rice Recipe Substitutions

Can I use brown rice instead of white rice?

No. If you use brown rice or wild rice, which takes significantly longer to cook, the chicken may be overcooked by the time the rice is finished cooking.

Kale Substitution for Coconut Chicken and Rice

You can use any type of dark leafy greens here -- thinly sliced collards, mustard greens, or Swiss chard would work well.

If you don't want to use any leafy greens, use some thinly sliced cabbage, shredded carrots, or shredded Brussels sprouts. Any vegetable that would steam quickly works here.

Peanut Substitution for Coconut Chicken Thighs

If you don't eat peanut for whatever reason -- just leave them off. I love the nutty flavor and texture they add, though, so if you can do sliced almonds or chopped cashews it would have a similar effect.

If all nuts are off the table, try sprinkling some pepitas or sunflower seeds.

How to Store Coconut Chicken Thighs

Any leftovers can be stored in an airtight container in the refrigerator for up to 5-6 days.

MICROWAVE: To reheat, put the leftover chicken thighs with rice in a lidded glass container that is microwave safe. Add 2-3 Tablespoons of water to the container, put the lid on top, and microwave for 2-3 minutes.

STOVETOP: If you don't want to use your microwave, I suggest putting the leftovers in a lidded skillet with a couple tablespoons of water. Cover and cook over medium heat, stirring occasionally, until the chicken is heated through.

Either way, adding a little water to the container prevents the food from drying out or scorching.

More Easy Chicken and Rice Recipes on Perry's Plate

If you like this recipe, try my Chicken Rice and Mushroom Skillet!

My Easy Cajun Sausage & Rice Skillet is delicious, too, and can be as spicy as you like. Or not at all.

Teriyaki Chicken and Rice is a sheet pan situation with a delicious homemade teriyaki sauce.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Coconut Chicken and Rice FAQs

Chicken Thighs in Coconut Milk

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This recipe for Coconut Chicken Thighs and Rice is easy to make on the stovetop in about 45 minutes! Tender, juicy chicken thighs are nestled in creamy, savory coconut rice with bits of kale and peanuts for garnish. 

Print

Ingredients

• Sea salt & black pepper
• 6-8 skinless chicken thighs (bone-in or boneless)
• 3 Tablespoons coconut oil
• ½ cup chopped onion
• 2 garlic cloves, crushed or grated
• 2 Tablespoons minced or grated fresh ginger (about 2-inch knob)
• 1 ¼ cup white rice
• 1-13oz can coconut milk
• ⅓ cup chicken broth
• 2 Tablespoons soy sauce, tamari, or coconut aminos
• 4 cups shredded kale
• ½ cup chopped peanuts (optional)
• ½ lime

Instructions

1. Sprinkle the chicken thighs generously on both sides with sea salt and black pepper.
2. Heat the coconut oil over high heat in a large skillet fitted with a lid. When it is REALLY hot, but not smoking, add the chicken thighs to the skillet. Let them cook, undisturbed, for 4-5 minutes. A nice golden crust should be formed. Transfer the chicken to a plate for now. If you are using bone-in thighs, sear them on both sides.
3. Add the onion, garlic, and ginger to the skillet. Cook for 1-2 minutes until the onion softens. Add the rice to the skillet and cook for another 1-2 minutes until the rice has toasted slightly.
4. Pour the coconut milk, chicken broth, and tamari/soy sauce into the skillet. Bring to a simmer, then add the thighs back in. Put the lid on the skillet, reduce the heat to medium-low, and cook for 15 minutes, or until almost all of the liquid has cooked off.
5. Add the shredded kale on top of the rice and chicken, then replace the cover and cook for another 2-3 minutes until the kale wilts.
6. Sprinkle the peanuts on top and squeeze the juice from the ½ lime on top, too.
7. Serve. Add some sriracha, sambal oelek, or other Asian-style chili sauce if you want to add some heat.

Notes

1. Any kind of white rice will do. I've used short-grain and long-grain successfully. I prefer long grain rice since it turns out a little fluffier.
2. Do not use brown rice or wild rice here. It will take too long to cook and your chicken will be overcooked.
3. If you don't eat peanuts, sprinkle some sliced almonds or chopped cashews instead. Or omit them. Or replace them with pepitas or sunflower seeds if you don't eat nuts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

The post Chicken Thighs With Coconut Milk appeared first on Perry's Plate.