Teriyaki Rice Bowls

Last week I bought a bottle of Xagave and it came with a coupon for a free downloadable cookbook. Score! This recipe is adapted from that book. I have a feeling I'll be making a lot of these recipes.Teriyaki Rice Bowls

3 T. oil

1 t. sesame oil

2 cloves garlic, minced

2 boneless skinless chicken breasts, cut into bite size pieces

5-6 c. vegetables (I used onion, sweet peppers, mushrooms, zucchini, and broccoli)

2-3 c. cooked rice (I used brown)

1/3 c. teriyaki sauce, plus extra for drizzling (recipe follows)

Teriyaki Sauce

1 c. soy sauce

1/2 c. water

2 T. rice vinegar

1/3 c. agave (or packed brown sugar)

2 t. garlic powder

1 t. ground ginger

2 T. cornstarch (mixed with 2 T. water)

For Sauce:

Combine all ingredients (except cornstarch) in a saucepan. Bring to a boil. Once mixture starts boiling, reduce heat to a simmer and add cornstarch mixture. Stir about 1 minute or until thickened. Remove from heat.

For Rice Bowls:

Heat oils in a large skillet or wok. Add garlic and chicken. Cook until chicken is done.

Add veggies and cook until they reach desired tenderness. Add 1/3 c. sauce and mix.Serve over rice and drizzle with a little extra sauce.This is such a fun and colorful dish. Enjoy!