Cooking with Chef Bryan: Chicken Teriyaki Rice Bowl


(KUTV) — Chicken Teriyaki Rice Bowl
Recipe Courtesy Chef Bryan Woolley


  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp corn starch (plus corn starch to coat chicken)
  • 2 chicken breast, cut into bite size pieces, tossed in corn starch
  • 2 cups assorted chopped vegetables
  • 1 tbsp freshly minced ginger
  • 2 garlic cloves minced
  • 4 cups cooked rice
  • Peanut oil
  • Salt and pepper to taste


In a small bowl combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and set aside.

Heat a large wok or sauté pan on the stove and just enough peanut oil to lightly coat the wok. (about 2 tsp. – 1 tbsp)

Sauté coated chicken pieces in the wok until completely cooked. Remove and place on a paper towel to absorb any excess oil.

Transfer the freshly minced ginger, garlic and vegetables to the wok and sauté for about 1 minute.

Transfer chicken back to the wok and sauté until hot. Add the soy sauce mixture and cook to thicken.

Serve over prepared rice and Enjoy! Serves 4-6 depending on portion sizes.