Chicken Rice Bowl

Name: Chicken Rice Bowl
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

7 ingredients

6 steps

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.