Chicken Teriyaki Rice Bowl

  • Servings: 4-6
  • Rating:


  • 1/2 cup Kikkoman Teriyaki Marinade & Sauce
  • 2 tablespoons sugar
  • 1-1/2 pounds boneless, skinless chicken breasts,
  • cut crosswise into 1/2-inch thick slices
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • Hot cooked rice
  • Steamed vegetables


Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.

Remove 3 Tbsp. of mixture and pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.

Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.

Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes.

Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.

Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.