Chicken Teriyaki Bowls
I found this recipe on pinterest, which originally came from the blog "The Sister Dish". It did have a strong Teriyaki taste, but I liked it because it did not require as much "sauce" to give it flavor. My husband made most of this dish for me and it was good.
What you need:
- Oil
- 1 lb boneless skinless chicken breasts, cut up into bite sized pieces
- 3 cups frozen stir-fry vegetables
- 3 cups of steamed rice
- Additional teriyaki sauce, if desired
- ¼ cup teriyaki sauce (see recipe below)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- black pepper to taste
Directions for Teriyaki Sauce: In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.
Directions for meal: Place a little oil in the bottom of a wok or non-stick skillet over medium heat. Give the oil and pan a minute or two to get hot. Then add your chicken to the pan and cook for a few minutes. Add 1-2 Tbsp of teriyaki sauce and for 3 minutes more until the chicken is fully cooked. Add the frozen veggies to the pan. Cover and cook for 5 to 7 minute more, stirring every couple of minutes, until veggies are heated through. Add the remaining teriyaki sauce to the mixture and serve over the rice. Serve with additional teriyaki sauce if desired.
