David Elder, Executive Producer, Host - Texas Eats
KSAT’s David Elder walks you through a dinner you can make for $20 or less. On the menu today are Teriyaki Chicken Rice Bowls.
Serves 4 (approx. 1½ cups rice per person with ½ lb chicken)
Ingredients:
2 lb chicken breast tenders
Soy Sauce
Teriyaki Sauce
2 cups dry white rice
Frozen stir-fry veggies
Green onions
Sesame seeds (optional)
Pantry Staples - Cornstarch, seasoning, unsalted butter and oil
Instructions:
Cook the rice according to the bag’s directions (about 6 cups cooked). Add 2 Tbsp of unsalted butter to the finished rice.
Season chicken: Season chicken with your choice of seasonings.
Stir-fry chicken: Heat oil in a large pan/skillet. Add chicken, cook 4–5 min until browned and nearly cooked. Remove from the pan.
Add veggies: Toss in broccoli/veggie mix. Stir-fry 3–4 min until tender-crisp.
Sauce it up: Pour half of the teriyaki sauce over everything. (Add more depending on how much sauce you like) Add 2 Tbsp of unsalted butter. Simmer 1–2 min until chicken is cooked through and sauce thickens.
Assemble bowls: Spoon rice, top with teriyaki chicken + veggies. Garnish with sliced green onions and sesame seeds.
Teriyaki Sauce Instructions:
In a large glass measuring cup, add 2 Tbsp of cornstarch and 2 cups of hot tap water. Stir until dissolved.