Chicken Rice Bowl

• 1/2 cup teriyaki marinade
• 2 tablespoons sugar
• 1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/2-inch thick slices
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• hot cooked rice
• steamed vegetables

1. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
2. Remove 3 tablespoons of mixture and set aside.
3. Pour rest of marinade 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.
4. Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
5. Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
6. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.

teriyaki marinade, sugar, chicken breasts, cornstarch, vegetable oil, rice, steamed vegetables

Taken from www.food.com/recipe/chicken-rice-bowl-153248 (may not work)