Entrees > Japan > Poultry > Chicken Teriyaki Bowls >
Chicken Teriyaki Bowls
1/2 C teriyaki marinade sauce
2 TBS granulated sugar
1-1/2 LBS boneless, skinless chicken breasts (cut crosswise into 1/2-inch thick slices)
Water
2 tsp. cornstarch
2 TBS vegetable oil
Hot-cooked white rice
1/2 C green peas (frozen)
In a bowl, combine teriyaki sauce and sugar; stir until sugar dissolves. Place chicken in a large plastic food storage bag; pour three tablespoons of teriyaki/sugar mixture over chicken. Press air out of bag; seal top securely. Turn bag over several times to coat pieces thoroughly. Marinate for about fifteen minutes. Cook frozen peas according to package directions; drain and set aside. Add enough water to remaining teriyaki sauce mixture to measure 2/3 C; blend in cornstarch. Heat the vegetable oil in large skillet over medium-high heat; add the chicken and sauté for about five minutes. Add teriyaki sauce mixture. Cook, stirring constantly, for about one minute or until sauce boils and thickens slightly. Spoon chicken and sauce over hot-cooked white rice in large individual serving bowls. Serve peas on top of rice or on the side. Recipe makes four to six servings.
*Chicken Teriyaki Bowl images (C) Shenanchie O'Toole (2015). Click on image above to view larger size in a new window.
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Food Fare Culinary Collection: Japanese Culture & Cuisine
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