One night after debating for a while what to do with the boneless skinless chicken breasts in the fridge, I came up with this recipe for a teriyaki chicken bowl. I have a recipe for teriyaki pork tenderloin and used that recipe as my flavor base for the chicken.
Ingredients
2 boneless skinless chicken breasts cut into bite size pieces
4 tablespoons low-sodium soy sauce
½ stick of butter
2 tablespoons olive oil
½ teaspoon garlic powder
3 teaspoons light brown sugar
½ teaspoon freshly ground black pepper
1 cup sushi (short grain) rice
Instructions
If you have one I recommend using an electric skillet (I have a Rival Stainless Steel model). If you don't have one just do this on your stove top in a large skillet or wok. I set my skillet to warm and put in the ½ stick of butter to melt it. Once it is melted, I add the oil and the chicken. I set my skillet to 250 degrees (try a medium setting on the stove top). You don't want to cook it too high or the butter will burn and that will throw off the flavor of the chicken. Cook the chicken until it begins to brown.
Now add the soy sauce, garlic powder, brown sugar, and pepper. Mix well to coat all the chicken. Keep the chicken at the same temperature and stir occasionally. How long will it take? There are too many factors (electric skillet or stove top, the actual temperature, etc) to say for sure when it will be done. It should not take long since your chicken is cut into small pieces. I would recommend cutting into a piece and looking for a completely white interior. Last time for me I believe from warming the butter to serving up the chicken it took about 20 minutes.
For the rice, I choose sushi (short grain) rice. It's sticky and yummy! Cook the rice according to the instructions on the bag, I used a rice cooker I had received from a friend from China. Scoop the rice onto a plate or bowl and dump on the chicken for a yummy dinner.
This recipe served myself, my wife, and my 20-month old daughter with one serving leftover for my wife for lunch the next day. You can double this recipe and I did when I had a couple over for dinner this week and it worked perfectly.
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