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.
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.