Teriyaki Chicken Rice Bowl

Ingredients

• 1/2 cup teriyaki marinade (the liquid variety) + 3 Tablespoons
• 2 Tablespoons granulated sugar
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch slices
• 2 teaspoons cornstarch
• 2 Tablespoons olive oil
• 1 cup rice, uncooked
• 3-4 carrots, washed and grated (peel if not organic)
• 2 cups broccoli florets.

Directions

1. Cook rice according to package instructions.
2. In a measuring cup mix together the teriyaki sauce and sugar and stir until the sugar dissolves.
3. Pour the rest of marinade over chicken in bowl.
4. Use a spatula to stir and coat all the chicken with the marinade and let sit in the sauce for 15 minutes, stirring at 7 minutes to be sure all the chicken gets covered.
5. Put 3 tablespoons of teriyaki sauce into a 1 cup measuring cup and add enough water to the teriyaki sauce mixture to bring up to 2/3 cup.
6. Blend in the cornstarch.
7. Heat the oil in large skillet over medium-high heat.
8. Add the marinated chicken and saute for 5 minutes or until the chicken is thoroughly cooked through and no pink is showing.
9. Add the teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
10. Stir in grated carrots and let heat for 1 minute.
11. Shut off heat.
12. In the top of a steamer, add broccoli and steam over simmering water for 5 minutes until bright green. Serve immediately.
13. Spoon the teriyaki chicken and sauce into the prepared steamed vegetables and rice in large individual serving bowls.