Chicken Teriyaki Bowl

American-Chinese food. Takeout. I'm guilty of both. Once in a long while, Panda Express takeouts will appear at our dining table. It's out of convenience but honestly, my family does not think the food taste THAT bad - price-wise, checked; food quality, checked; in short, value for money.

Shown below, leftover Panda Express Chicken Teriyaki paired with gluten-free high-protein noodles to make this noodle-style salad.

Besides, the flexibility Panda Express offers e.g. being able to customize and order a full-side of vegetables (combination of cabbage, broccoli and kale) instead of side-order rice/noodles - meets our needs as well. As for entree dishes, our choices are pretty much standard - usually chicken teriyaki and occasionally, orange chicken. The standard plate combination lets you pick 1 side + 2 entrees for less than $15. The family meal consists of 2 sides and 3 entrees, less than $40, able to feed a party of 4-6; and in our opinion so worth it when there is a meal deal (running promotion for less than $35) for a party of 4-6 - also equivalent to feeding 2 people for 3 days. Excess entrees leave us with leftover chicken teriyaki adapted to grain bowls, veggie bowls, protein bowls.


Simply pick any chicken bowls and sandwiches/wraps here: Broccoli Cauliflower Chicken Quinoa Bowl, 20-minute Chicken Salad, Chicken Salad Sandwich/Wrap, Chicken Collard Wraps, swap out rotisserie chicken for chicken teriyaki.

Chicken Teriyaki, Veggies, Noodle Bowl
Ingredients:
Leftover chicken teriyaki
2-3 servings of vegetables - mix of broccoli, carrots, green beans
2-3 cloves garlic, finely minced

Directions: While warming up/reheating the leftover chicken in the oven, steam the vegetables with garlic for about 8 minutes. If there is enough space in the steamer, you can also warm the leftover chicken in the steamer while steaming the vegetables