Chicken Teriyaki Rice Bowl
Preparation
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
Remove 6 tablespoons of mixture and set aside.
Pour rest of marinade over chicken in a large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. marinate 15-30 minutes.
Add enough water to measure 1 1/3 cup; blend in cornstarch.
Heat skillet with oil or pam cooking spray to medium-high; add chicken and saute 5 minutes or until chicken is thoroughly cooked. 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 with steamed vegatables on top of rice or on the side.