Asian Mashed Potato Bowl
Serves: 4
  • 1 jar prepared teriyaki sauce or make your own with our recipe here
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tablespoon olive oil, divided
  • 1 red bell pepper, cut lengthwise into strips
  • 1 yellow bell pepper, cut lengthwise into strips
  • 12 ounces broccoli florets, cut to be all about the same size
  • 8 ounces sugar snap peas
  • 4 oz package Idahoan Buttery Homestyle Mashed Potatoes, prepared to package directions
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced
  1. Combine ½ cup teriyaki sauce and chicken in a large, resealable plastic bag. Marinate at least 30 minutes, refrigerated, turning the bag occasionally.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Remove chicken from marinade (discarding unused marinade) and cook until golden brown and cooked through, about 3-4 minutes. Set aside.
  3. Heat remaining olive oil to a large skillet over medium-high heat. Add bell peppers, broccoli florets and snap peas. Cook, stirring occasionally, until just tender, about 7-8 minutes.
  4. Divide prepared mashed potatoes between 4 bowls. Top with vegetables and chicken. Drizzle with more teriyaki sauce. Sprinkle with sesame seeds and green onions
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at