Teriyaki Chicken Rice Bowl & Sauce

Don’t you just wish there was an extra day between Saturday and Sunday? This weekend flew by quicker than expected, but luckily I was able to mark several things off my to-do list; one of them being this tyler Florence Teriyaki sauce.

I started with Tyler’s recipe and made a few tweaks to use the ingredients I had on hand/ preferred, my version is below.

Teriyaki Sauce Ingredients:

• 1 C low-sodium soy sauce
• 1 C orange juice
• 1/4 C hoisin sauce
• 1/4 C ketchup
• 1/4 C rice wine vinegar
• 1/4 C light brown sugar
• 2 Tbs sriracha hot sauce, (at your preference) 
• 5 garlic cloves, whacked open with the flat side of a knife
• 1/2 tsp fresh ginger, minced

*may require a bit of corn starch to create a thicker consistency.

Directions:

Prepare the teriyaki sauce by combining the soy sauce, orange juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, sriracha, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes. I also wanted the sauce to be a bit thicker so I added corn starch.

I also followed the recipe found here to prepare the chicken breast with the sauce above. 

Serve over white rice with steamed broccoli and top with green onion.

Enjoy!

Birdie