Chicken Rice Bowl Recipe #153248
I love rice bowls! This recipe is adapted from the internet.
by Lvs2Cook
40 min | 30 min prep
SERVES 4
- 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 vegetable
- Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
- Remove 3 tablespoons of mixture and set aside.
- 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.
- Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
- 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.
- 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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5 stars