Monday, September 26, 2011

Chicken Teriyaki Rice Bowls

I found this recipe here, from Real Mom Kitchen.  We loved this dish, even my picky 5 year old cleaned his plate.  This is quick and easy!  I made the sauce and cut up my chicken during the afternoon...and then cooked dinner in a matter of minutes after soccer practice the other day.  Delicious!!
Chicken Teriyaki Bowls
1 lb boneless skinless chicken breasts or thighs, cut up into bite sized pieces
3 cups frozen stir-fry vegetables
¼ cup teriyaki sauce (see recipe below)
3 cups of steamed rice
Additional teriyaki sauce, if desired

Directions:  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.

Teriyaki Sauce
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:  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.
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1 comment:

  1. Soccer Mom to the rescue! This is easy and does sound delicious. ◘


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