As summer winds down and we gear up for going back to school, I thought it would be a good time for some easy weeknight dinners. This Chicken Teriyaki bowl is the kids absolute favorite. A 30-Minute recipe that is quick, easy to make, and super yummy. Garlic, ginger, tamari and a little sugar make a nice, perfectly sweetened, thick Teriyaki sauce that goes well with chicken, steak or salmon. Serve over white rice (according to Leo, “white rice is so much better than brown rice”), some steamed broccoli and an extra side of sauce. Enjoy!
- 1 pound boneless, skinless chicken breasts
- ⅓ cup tamari or soy sauce
- 2 tablespoons mirin (sweet rice wine)
- ¼ cup brown sugar
- 2 teaspoons grated ginger
- 2 teaspoons minced garlic
- 1 tablespoon cornstarch
- ¼ cup water
- In a small bowl, whisk together cornstarch and ¼ cup water; set aside.
- In a small saucepan over medium heat, add tamari or soy sauce, mirin, brown sugar, garlic, ginger, and ½ cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
- Place chicken breasts in a baking dish and pour ¼ cup sauce over. Using hands or pastry brush make sure chicken is coated with sauce on both sides. Cover and let sit 1-6 hours.
- Pre-heat oven to 400 degrees.
- Place chicken in the oven and cook 20-30 minutes, until chicken is cooked through. remove from oven, place on cutting board and let cool.
- Slice the chicken and serve on top streamed rice and broccoli with extra sauce drizzled on top.
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