Recipes

Teriyaki Chicken Rice Bowls

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Teriyaki Chicken Rice Bowls

Teriyaki Chicken Rice Bowls

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp corn starch (plus corn starch to coat chicken)
  • 2 chicken breast, cut into bite size pieces and lightly coated with corn starch
  • 2 cups assorted chopped vegetables
  • 1 tbsp freshly minced ginger
  • 2 garlic cloves minced
  • 4 cups cooked rice
  • cooking oil (vegetable, canola, peanut, olive oil…)
  • Salt and pepper to taste

Directions:

  1. In a small saucepan combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and bring to a boil to cook out the starch and allow mixture to thicken. Set aside to cool.
  2. Heat a large wok or sauté pan on the stove and just enough cooking oil to lightly coat the wok or sauté pan. (about 2 tsp. – 1 tbsp)
  3. Sauté coated chicken pieces in the wok or sauté pan until completely cooked. Remove and place on a paper towel to absorb any excess grease.
  4. Transfer the freshly minced ginger, garlic, and vegetables to the wok or sauté pan and sauté for about 5 minutes to cook the vegetables.
  5. Transfer chicken back to the wok and sauté until hot.
  6. Serve over prepared rice, drizzle with teriyaki sauce and Enjoy!!!! Serves 4-6 depending on portion sizes.

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