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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love rice bowls! This recipe is adapted from the internet. Ingredients:
1/2 cup teriyaki marinade |
2 tablespoons sugar |
1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/2-inch thick slices |
2 teaspoons cornstarch |
2 tablespoons vegetable oil |
hot cooked rice |
steamed vegetables |
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.
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