Teriyaki Chicken Rice Bowl

Teriyaki Sauce (Recipe Follows) 

1 lb. boneless, skinless chicken breast or tenders (or more depending on how much meat you want)

Assorted Veggies of your choice, sliced thin

     I used broccoli, carrots, onion, zucchini, yellow squash

Water or chicken broth for cooking veggies

1 - 1 1/2 C. (measured dry) Short grain brown rice, cooked as directed on package

Zest from one orange, optional but reccommended!

Chopped or slivered almonds, optional


Cook rice according to package directions.


Cut chicken into small 1" cubes. Saute in large pan with a little oil until just cooked and golden, adding orange zest during last minute or two. (If you question whether or not it's cooked through, don't worry, it will get time to cook again later with veggies.)Remove chicken to plate and cover to keep warm. Add veggies to pan, adding a touch more oil if neccessary, cover wid lid and saute until tender, adding water or broth to help steam them and prevent burning. Add the chicken back into pan for the last few minutes of cooking to warm through.


Assemble Teriyaki bowls by layering rice on bottom, then top with veggies and meat. Serve with a generous amount of Teriyaki Sauce drizzled over top and add almonds to garnish, if using.


Teriyaki Sauce Recipe:


1 Tbsp. cornstarch 
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. We’ve talked about ginger before and you can use either ground ginger as directed or about 1 1/4 tsp. offresh ginger. Believe it or not, in this recipe, I actually prefer ground ginger; it has a slightly different flavor that I think infuses better in the sauce than fresh ginger. That being said, I used fresh here because I had a bunch of minced ginger in my freezer and I didn’t want it to go to waste. And the sauce came out great. So whatever works for you.
ANYWAY. I’m rambling. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.