Holding Back The Furies

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Sunday, February 26, 2012

Teriyaki Chicken and Rice

I made this for the third time tonight and It was a huge hit. So I thought I should share it.


Olive Oil

2 Large boneless skinless chicken breast. (All together, mine weighed about 30oz)

About 1&1/4 Cup Kikkoman Teriyaki sauce (or more if you want) I used the one pictured below. (Garlic & Green Onion flavor is also fantastic)

A couple splashes of Soy Sauce

Crushed Red Pepper

1-2 tsp. grated Fresh Ginger (or more if you like)

1 Tbsp. Minced Garlic

2 Cups Normandy Blend Veggies (Broccoli Florets, Cauliflower, carrots, & yellow carrots - in the freezer section)

1 tsp. sesame seeds



I buy bags of Mahatma Rice and follow the directions on the back for cooking it in the microwave and let it cook while I cook the chicken
It makes about 4 servings of rice. You can cook as much or as little rice as you need.

The Chicken
Put enough olive oil in your pan to almost cover the bottom.
Heat pan on medium heat.
While olive oil is heating up cut chicken breast into bite sized pieces and add then to heated oil.
Make sure you stir the chicken to get an even coating of olive oil.
After a few minutes add about 2 TBSP. of the Teriyaki Sauce, A couple splashes of soy sauce, a medium pinch of crushed red pepper (or more if you like it spicy), the ginger, sesame seeds, and the garlic.
Stir until it's all coated.
Let cook until chicken is cooked. (About 5-10 minutes) Stir often!
Once the chicken is cooked drain off the liquid then add in remaining teriyaki sauce and frozen veggies. 
Stir so everything gets coated in the teriyaki sauce.
Put a lid over the pan and let it cook for about 10 minutes. Stir frequently! 
You don't want all the liquid to cook off So put the lid back on after you stir!

Once the rice is finished and the veggies are well cooked, scoop some rice into a bowl and top with chicken/vegetable mix. Enjoy!

I hope you like this. 
It is now a favorite in my home.
Feel free to ask any questions!

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