Teriyaki Chicken Lunch Bowls

Step 1

Using a meat hammer, pound the chicken breasts or thighs to 1/4 inch thin.

Step 2

In a medium bowl, whisk to combine brown sugar, soy sauce, water, grated garlic, and ginger.

Step 3

Combine the chicken and marinade inside a glass container or large gallon zip bag, seal, and refrigerate for 30 minutes to 2 hours (even overnight for a strong flavor).

Step 4

In a large skillet over medium heat, heat enough oil to cover the bottom of the pan.

Step 5

Begin to cook chicken, about 3 minutes in each side, and remove from pan.

Step 6

Repeat process with remaining chicken if the pan is too small.

Step 7

Once the chicken is cooked, pour contents of zip bag into the pan.

Step 8

Bring sauce to a boil, reduce heat, and simmer for a couple of minutes.

Step 9

Bring chicken back into the pan, toss to combine into sauce, and turn off heat.

Step 10

Divide the rice between 4 bowls or 4 thermos containers, top with Teriyaki Chicken and green onions.