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Teriyaki Chicken Rice Bowls

Ingredients

Teriyaki Sauce Ingredients:

  • 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

Stir Fry Ingredients:

  • 1-2 Tbsp Vegetable or Canola oil
  • 3/4 lb boneless skinless chicken breasts or thighs, cut up into bite sized pieces
  • 5 cups frozen stir-fry vegetables (about ½ of a big bag of those stir fry veggie packets from Walmart)
  • 1/3 of the teriyaki sauce (see recipe above or use a store bought one)
  • 3 cups of steamed rice

Instructions

Teriyaki Sauce 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.
  • To freeze it, wait until room temperature (or cooled in frig), then place in storage container. I usually make a batch, use one immediately and freeze the rest in 2 different portions.

Stir Fry 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 about 1/2 of your teriyaki sauce.
  • Add the frozen veggies to the pan. Cover and cook for 7 to 10 minute mores, stirring every couple of minutes, until veggies are heated through and at your desired "crunchiness" level.
  • Add the remaining teriyaki sauce to the mixture and serve over the rice. Serve with additional teriyaki sauce if desired.