Teriyaki Chicken Rice Bowl Recipe
This teriyaki chicken recipe makes enough for you to serve with 4 portions of rice and steamed vegetables.
1/2 cup teriyaki marinade (the liquid variety) + 3 Tablespoons
2 Tablespoons granulated sugar
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch slices
2 teaspoons cornstarch
2 Tablespoons olive oil
1 cup rice, uncooked
3-4 carrots, washed and grated (peel if not organic)
2 cups broccoli florets.
Cook rice according to package instructions.
In a measuring cup mix together the teriyaki sauce and sugar and stir until the sugar dissolves.
Pour the rest of marinade over chicken in bowl.
Use a spatula to stir and coat all the chicken with the marinade and let sit in the sauce for 15 minutes, stirring at 7 minutes to be sure all the chicken gets covered.
Put 3 tablespoons of teriyaki sauce into a 1 cup measuring cup and add enough water to the teriyaki sauce mixture to bring up to 2/3 cup.
Blend in the cornstarch.
Heat the oil in large skillet over medium-high heat.
Add the marinated chicken and saute for 5 minutes or until the chicken is thoroughly cooked through and no pink is showing.
Add the teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
Stir in grated carrots and let heat for 1 minute.
Shut off heat.
In the top of a steamer, add broccoli and steam over simmering water for 5 minutes until bright green. Serve immediately.
Spoon the teriyaki chicken and sauce into the prepared steamed vegetables and rice in large individual serving bowls.