Chicken Rice Bowl

Lvs2Cook's Note:

I love rice bowls! This recipe is adapted from the internet.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ½ cup teriyaki marinade
• 2 tablespoons sugar
• 1 ½ lbs boneless skinless chicken breasts , cut crosswise into 1/2-inch thick slices
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• hot cooked rice
• steamed vegetable

Directions:

1. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
2. Remove 3 tablespoons of mixture and set aside.
3. Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
4. Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
5. Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
6. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.

Reviews

[AltoRose]

This was so yummy! I used chicken thighs instead of breasts...cheaper and more flavorful (IMO). For veggies, I steamed fresh green beans, broccoli, and chopped carrots for 4 minutes and then stir-fried them in the sauce with the chicken. HEAVENLY.

[Ginny Sue]

Quick and easy to make on a weeknight. I used some already cooked chicken, so I just marinated it for a few minutes in the sauce, then stir-fried everything together. I used a package of frozen stir-fry vegetables. So easy and so good!

[Tinkmommy]

This is a nice quick and easy recipe to make. I have also made it using beef cut into small strips. I like to add bamboo shoots, water chestnuts, baby corn, onions and mushrooms to my mix and let it simmer to absorb the flavorful sauce (which I tend to double). The kids love this!!