Chicken Teriyaki Bowl

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


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.

Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.

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.



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