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Best Teriyaki Chicken Rice Bowl Recipe

Best Teriyaki Chicken Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 pounds Chicken Tenders or boneless skinless chicken breasts, cut into bite size pieces
  • 8 oz teriyaki sauce
  • ¼ cup brown sugar
  • 1-2 Tbsp olive oil
  • ¼ cup water
  • 1 tablespoon cornstarch
  • For making bowls:
  • 4 cups prepared rice
  • 2 cups broccoli steamed
  • 2 cups Julienned carrots steamed
  • Green onion and sesame seeds for garnish

Method
 

  1. Heat 1-2 Tbsp olive oil in a frying pan over medium heat. Add chicken to hot oil and cook for 5-6 minutes each side until internal temperature reaches 165 degrees.
  2. Measure 8oz of Teriyaki Sauce and ¼ cup brown sugar. Set aside.
  3. In a separate bowl mix ¼ cup water with 1 Tbsp cornstarch. Set aside.
  4. Once the chicken is done, remove from heat cut into 1” strips. Return to the pan and add the teriyaki sauce, brown sugar and water/cornstarch mixture, mix well. Set your burner to medium-high and heat until sauce begins to bubble . Once the sauce starts bubbling, reduce heat and simmer for approximately 5mins, stirring frequently. Sauce should thicken up. Once it reaches desired thickness remove from heat.
  5. Prepare your bowls with 1 cup of rice, add approximately ½ cup of teriyaki chicken. Add steamed vegetables. Top with sesame seeds and green onions