IntroToCode · wendyrasmussen · Feb 25, 2026 · Feb 19, 2026 · Feb 25, 2026 · Feb 25, 2026
diff --git a/lunch/readme.md b/lunch/readme.md
@@ -1,89 +1,105 @@
-# Replace with Recipe Name
+# Chicken Teriyaki Bowl (White Rice + Sriracha)
 
 ## Description
 
-<!-- 1–2 sentences describing the dish.
-Where does it come from? What makes it a great lunch option? -->
+A Japanese-inspired chicken teriyaki bowl served over steamed white rice with a sweet-savory glaze and spicy sriracha drizzle. Fast, high-protein, and perfect for lunch or meal prep.
 
 ---
 
 ## Stats
 
 | Field | Info |
 |-------|------|
-| Prep Time | e.g. 20 minutes |
-| Cook Time | e.g. 25 minutes |
-| Total Time | e.g. 45 minutes |
-| Servings | e.g. 4 |
-| Difficulty | Easy / Medium / Hard |
-| Tags | e.g. lunch, high-protein, vegetarian, meal-prep, quick |
+| Prep Time | 10 minutes |
+| Cook Time | 20 minutes |
+| Total Time | 30 minutes |
+| Servings | 2 |
+| Difficulty | Easy |
+| Tags | lunch, high-protein, meal-prep, quick |
 
 ---
 
 ### Ingredients:
 
-- [ ] Ingredient 1
-- [ ] Ingredient 2
-- [ ] Ingredient 3
-- [ ] Ingredient 4
-- [ ] Ingredient 5
-- [ ] Ingredient 6
-
-<!-- Add quantities and preparation notes (chopped, diced, cooked, etc.) -->
+- [ ] 1 lb boneless skinless chicken thighs or breasts (bite-sized)
+- [ ] 1 cup jasmine white rice (uncooked, rinsed)
+- [ ] 2 cups water
+- [ ] 1/2 cup teriyaki sauce
+- [ ] 1–2 tbsp sriracha (to taste)
+- [ ] 1 tbsp neutral oil
+- [ ] Salt & black pepper
+- [ ] 1 tsp garlic powder (optional)
+- [ ] Green onions (optional)
+- [ ] Sesame seeds (optional)
 
 ---
 
 ### Equipment (Optional):
 
-- [ ] Pan / Skillet
+- [ ] Medium saucepan with lid
+- [ ] Large skillet
 - [ ] Knife
 - [ ] Cutting board
-- [ ] Oven / Stove
-- [ ] Mixing bowl
+- [ ] Fork or rice paddle
 
 ---
 
 ### Steps for Preparation:
 
-1. Step one. Write a complete action. Assume the reader has never made this before.
-2. Step two. Include timing, temperature, and visual cues when possible.
-3. Step three. Continue clearly and logically.
-4. Step four.
-5. Step five.
+1. Rinse rice until water runs mostly clear. Add rice, water, and salt to saucepan. Bring to boil.
+2. Reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and steam 5 minutes. Fluff.
+3. Season chicken with salt, pepper, and garlic powder.
+4. Heat oil in skillet over medium-high. Add chicken in single layer.
+5. Cook 3–4 minutes per side until browned and fully cooked (165°F).
+6. Lower heat to medium. Add teriyaki sauce. Simmer 2–3 minutes until glossy.
+7. Assemble bowls: rice first, chicken on top.
+8. Drizzle sriracha and extra teriyaki. Add optional garnishes.
 
 ---
 
-### Nutrition (Optional):
+### Nutrition (Approximate):
 
 | Nutrient | Amount per Serving |
 |----------|-------------------|
-| Calories |  |
-| Protein  |  |
-| Carbs    |  |
-| Fat      |  |
+| Calories | ~550 |
+| Protein  | ~40g |
+| Carbs    | ~65g |
+| Fat      | ~14g |
 
 ---
 
 ### Variations:
 
-- Variation 1
-- Variation 2
-- Substitution options
+- Swap thighs for breasts for leaner macros
+- Add broccoli or snap peas
+- Use brown rice or cauliflower rice
+- Mix teriyaki + sriracha before drizzling
+- Add fried egg on top
 
 ---
 
 ### Storage & Reheating:
 
-<!-- How long does it keep? Fridge/freezer guidance? Best reheating method? -->
+Store in airtight container up to 4 days refrigerated.
+
+Microwave 1–2 minutes with splash of water on rice.  
+Chicken reheats best in skillet.
 
 ---
 
 ### Notes:
 
-<!-- Personal tips, texture cues, timing tricks, common mistakes to avoid -->
+- Thighs stay juicier than breasts
+- Don’t over-reduce teriyaki or it becomes salty
+- Let rice steam before fluffing
+- Extra simmer = thicker glaze
 
 ---
 
 ### Author(s):
 
-Your Name Here
+Steven Kim
+Wendy Rasmussen
+Kanika Sharma
+Shinyoung Kim
+Brendon Bagley