- Servings: 4-6
- 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
DirectionsCombine 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.