Recipe | Teriyaki Chicken Bowls

Teriyaki Chicken Bowls


Ingredient List

  • 1 cup teriyaki marinade & sauce.
  • 4 tablespoons sugar.
  • 2 pounds boneless, skinless chicken breasts.
  • 4 teaspoons cornstarch.
  • 4 tablespoons vegetable oil.
  • White rice. (Recipe here.)
  • 2 bags frozen Birds Eye Steamfresh Asian Medley vegetables.


  • Wash and pat dry chicken.
  • Cut chicken breasts into small slices.
  • Pour teriyaki marinade into measuring cup. Add 4 tablespoons of sugar and mix. Remove 6 tablespoons of sauce mixture into a food storage bag.
  • Place chicken into bag. Coat chicken and let marinade for 15 minutes.
  • Add water to sauce mixture in the measuring cup to equal 1⅓ cup.
  • Add 4 teaspoons cornstarch to measuring cup. Mix until dissolved.
  • Heat oil in large skillet over medium-high heat.
  • Add chicken and cook until 165°F. Drain any fat.
  • Add sauce mixture to chicken. Stir and let cook for approximately 1 minute until sauce thickens and boils.
  • Serve over rice and vegetables. Enjoy!
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