The other night I wanted to make something new that was easy and pretty healthy. I had seen something about chicken teriyaki and figured it couldn’t be that hard to make. I used the recipe that I found on the Kikkoman brand website and I loved it! It was better than I expected!
I used boil-in-bag white rice and it turned out great. I think I need to buy a rice cooker because I tried to cook the non boil-in-bag and it turned out AWFUL. Who doesn’t know how to cook rice? Well, me! I also used a full bag of frozen stir fry veggies that you can buy at the grocery store, but added in some scallions. I brought leftovers to work the next day and was so excited to eat!
Now I guess it isn’t super healthy because of the sugar and the saltiness of the teriyaki sauce, but not terrible. I really think I do need to wok on my portion sizes though, because I really don’t get how this would be SIX servings!!! (Wok, get it). But seriously, there is no way 1-1/2 lb of chicken can feed 6 people.
Chicken Teriyaki Rice Bowl
Ingredients (Yield: 4 to 6 servings)
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sugar
1-1/2 pounds boneless, skinless chicken breasts,
cut crosswise into 1/2-inch thick slices
2 teaspoons cornstarch
2 tablespoons vegetable oil
Hot cooked rice
Steamed vegetables
Instructions
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
Remove 3 Tbsp. of mixture and pour 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.
Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes.
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.
ENJOY! Xo K
Korina Linda 