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TERIYAKI CHICKEN RICE BOWLS




Source of Recipe


saddlecreek


List of Ingredients




1/2 C. bottled teriyaki marinade/sauce
2 T. sugar (or to taste)
1 1/2 lb. boneless, skinless chicken breasts,
cut crosswise into 1/2-inch thick slices
2 tsp. cornstarch
2 T. vegetable oil
Hot cooked rice
Steamed vegetables (optional)

Recipe



Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 tablespoons of mixture and pour over chicken in large plastic food storage bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.

Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes. Add teriyaki sauce mixture; cook, stirring, about 1 minute or until sauce boils and thickens slightly. Spoon chicken, vegetables and sauce over rice in large individual serving bowls. (Or, serve vegetables on the side, if desired.)

Makes 4-6 servings