1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (220g) Recipe makes 4 servings
Calories 307
Calories from Fat 80		(26%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.1g
Cholesterol 98mg		32%
Sodium 1490mg		62%
Potassium 515mg		14%
Total Carbohydrate 13.3g		4%
	Dietary Fiber 0.1g	0%
	Sugars 11.0g
Protein 41.5g		82%
detailed view... how is this calculated?

Menus using this recipe:

Weekly

design*girl

Chicken Rice Bowl

Recipe #153248 | 40 min | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Lvs2Cook
Jan 25, 2006

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

SERVES 4 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: AltoRose

On Dec 4, 2008

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Ginny Sue

On Aug 10, 2008

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!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: looneytunesfan

On Sep 24, 2006

This recipe was to die for. My husband ate 3 bowls full. I am not a big vegetable fan so for the veggies I used mushrooms and water chestnuts. I have been told to make this again and again. Thank you

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Tinkmommy

On Dec 26, 2007

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!!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews