Lately I have been craving a Teriyaki Chicken Rice Bowl. Its probably one of my favorites, I just love the tangy sauce with the rice. It was one of the first things I cooked on my own and it is so easy to add/modify as needed. I wanted to take more/better pictures but after standing for a little bit I was sore and very hungry! lol. MMMMmmm I want more just writing about it!
Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowladapted from the Kikkoman recipe!
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sugar
1/4 cup water
1 pound (more or less) of chicken breast cut into strips
1 tablespoon all purpose flour
2 tablespoons olive oil
White rice cooked
Medley of veggies (I used red/green peppers, mushrooms, and broccoli this time)
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sugar
1/4 cup water
1 pound (more or less) of chicken breast cut into strips
1 tablespoon all purpose flour
2 tablespoons olive oil
White rice cooked
Medley of veggies (I used red/green peppers, mushrooms, and broccoli this time)
Mix together Teriyaki sauce and sugar until sugar dissolves. Place thawed (or mostly thawed) chicken strips into a ZipLoc bag and add a few spoonfuls of the Teriyaki sugar mix to coat chicken. Let marinade for 15 or so minutes.
Add water to remaining Teriyaki sugar mix, stir in flour until dissolved.
Heat oil in large pan, add chicken strips and sauté for 5 or so minutes. Add in Teriyaki sauce mixture. Let cook for 5 minutes.
Add in veggie medley, cook for another 5 minutes. Turn heat to low and let simmer for 5 or until sauce thickens to a nice consistency.
Spoon over white rice and delve into Teriyaki gooey goodness!
This recipe makes quite a bit depending on how many veggies you put in it and how much rice you make. I tend to put a lot so mine ends up serving 6 or so. But thats okay I love this so much I go back for seconds....and thirds! I ended up with left over rice but no left over teriyaki.
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