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| Teriyaki Chicken Rice Bowl |
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Use Rocky Mountain Teriyaki Sauce straight from the bottle as a delicious dipping sauce for any Asian appetizer, roasted meats and poultry. Its sweet, savory flavor provides the perfect complement to so many dishes.
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1/2 + 3 tablespoons cup Rocky Mountain Teriyaki Sauce
1-1/2 pounds boneless, skinless chicken breasts,
cut crosswise into 1/2-inch thick slices
2 tablespoons vegetable oil
Hot cooked rice
Steamed vegetables such as brocolli, carrots, mini corn and mushrooms
- Pour Teriyaki Sauce 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.
- Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes.
- Add remaining 3 tablespoons teriyaki sauce; 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.
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