Teriyaki Chicken Rice Bowls
Delicious chicken and vegetable stir-fry rice bowls
Servings 4 servings
Ingredients
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
Stir Fry
- 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
- 1/2 of the teriyaki sauce (see recipe above or use a store bought one)
- 3 cups steamed rice
Instructions
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.
- 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
- 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.