30 Minute Teriyaki Chicken Bowls

30 minutes from start to finish.  My favorite recipes are fast recipes.  I am a notorious procrastinator and dinner is no exception.  I will wait until the last minute to start cooking and I often get my timing wrong.  I'm still learning how to multitask different dishes and I often end up with one thing done way before or way after everything else.  This one I have down though.  I found the sauce recipe on Food.com and tweaked it to fit our preferences.  I love it because I always have the ingredients in the house so I never realy have to plan ahead.  Plus it saves money.  Tastes like take-out but a quarter of the cost.

Ingredients

1 cup rice

broccoli

carrots

1 tbls vegetable oil

1 lb chicken cut in strips

1 cup teriyaki sauce

4 tbls light soy sauce

2 tsp rice vinegar

2 tbls cornstarch

 

Step 1:  Start the rice.  I use a rice cooker.  It's super easy and seeing as how I can't seem to ever get it right on the stove I stick with the rice cooker.  I think I paid about $15 for it 5 years ago and it's still going strong.  I use 1 cup of rice to 2 cups of water and it comes out great.

Step 2:  Steam carrots and broccoli.  I use a vegetable steamer.  Like I mentioned in my last recipe post, my kitchen gets really hot when I cook so this is another lifesaver.  The veggies take 20 min in my steamer.  I've actually had this one for over 10 years!

Step 3:  Heat oil in skillet over medium heat.  While it's heating cut your chicken in strips.  Add to skillet and cook about 8 minutes until no longer pink.

 

Step 4:  While chicken is cooking mix together teriyaki sauce, soy sauce, and rice vinegar an large measuring cup.  I use regular soy sauce, not light, but it is definitely saltier than the light or reduced sodium kind.  I have regular because Ben hates the light stuff.  Also my favorite teriyaki is the SoyYaki Very Very Teriyaki.  This stuff is fantastic and I but it in a huge bottle at Costco.  Saves me a ton.

Step 5:  Mix cornstarch with equal parts water in a seprate cup.  Add cornstarch mixture to teriyaki mixture and stir well.  If you didn't know, cornstarch should always be added to water and mixed before adding to another liquid or sauce to avoid clumping.

 Step 6:  When chicken is no longer pink, add the sauce mixture and cook, stirring, until heated through and sauce has thickened.

Step 7:  By now your rice and veggies should be done.  Serve all together and eat up!