Chicken Rice Bowl - cooking recipe

Ingredients

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

Preparation

Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
Remove 3 tablespoons of mixture and set aside.
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.
Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
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.
Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.