Oriental Rice Bowl

I am a HUGE fan of the terriyaki bowls you find at many popular Chinese food restaurants. Recently, I came across a recipe for one, and with a few tweaks, it now suits my craving for a "bowl" style dish, without the cost of going to my local take out!

1/2 cup white sugar
1 cup soy sauce (I use reduced sodium)
1 cup water
1 TSP onion powder
1 TSP ground ginger
1 TBS lemon juice
2 TBS hot chile paste (you can use up to 4 TBS, but that's not for the faint of heart)

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low and simmer for about 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place sliced strips of uncooked chicken breast into the mixture. Cover and marinate in the refrigerator for 6 hours before preparing chicken as desired.

I use 4 chicken breasts, sliced, to marinate. I often double the sauce recipe, and set a portion aside, so I can pour it over the rice and chicken. But we're a sauce family!