Firehouse Eats: Fire Station 35's Teriyaki Chicken Bowls

At Fire Station 35, firefighters shared that one of their favorite traditions is cooking lunch together.  

The kitchen is often the heart of any fire station. It’s where crews meet up in the morning to plan the day, swap stories and lessons learned after calls, and take a moment to recharge – especially on the harder shifts.  

Preparing a meal for eight or more people isn't always easy, but having everyone pitch in makes the process more enjoyable and helps the time go by faster, especially since you never know when the next call will come in.

Enjoy this firehouse favorite: a flavorful, protein-packed teriyaki chicken bowl.  

Ingredients

• 1½ lbs boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces

• 4 cups cooked white rice

• 2 cups broccoli florets

• 2 carrots, thinly sliced

• 3 cups shredded green cabbage

• 1 fresh pineapple, peeled, cored, and sliced into spears

• 1 tablespoon avocado or vegetable oil

• Optional toppings: sesame seeds, sliced green onions

Teriyaki Sauce

• ½ cup low-sodium soy sauce

• ¼ cup water

• 2 tablespoons honey

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon cornstarch + 2 tablespoons water

Directions

1. Cook the white rice according to package instructions.

2. In a small saucepan, combine the soy sauce, water, honey, brown sugar, rice vinegar, garlic, and ginger. Bring to a gentle simmer, stirring until the sugar dissolves.

3. Mix the cornstarch and water to create a slurry, then stir it into the sauce. Cook for 1–2 minutes until the sauce is thickened.

4. Heat the oil in a large skillet over medium-high heat. Cook the chicken until browned and fully cooked, about 6–8 minutes. Pour the teriyaki sauce over the chicken and toss until evenly coated.

5. In a separate skillet or wok, stir-fry the carrots for 3–4 minutes. Add the broccoli and cook for another 3 minutes, then stir in the cabbage and cook for 2–3 more minutes until the vegetables are tender-crisp.

6. Grill the pineapple over medium-high heat for 2–3 minutes per side, until lightly caramelized with grill marks. Cut into bite-sized pieces.

7. Assemble bowls with white rice, teriyaki chicken, stir-fried vegetables, and grilled pineapple. Garnish with sesame seeds and sliced green onions, if desired.