If you’re like me, you have one of those large bags of frozen chicken breasts hiding in the back of your freezer. I usually buy it because I think it’s good to have, but then I forget about it or buy fresh chicken breasts because they are easier to cook with. Well here is a recipe I threw together last night with some items hiding around my kitchen. I was in the mood for Asian food and thought I’d try some chicken teryaki.
Fire Level: Yellow
Chicken Teriyaki and Rice
- Brown Rice (I made enough for two servings according to the box directions)
- Shallots or pearl onions (1/2 cup chopped)
- Green onions (1/2 cup chopped)
- Carrots (1 cup chopped)
- Celery (1 cup chopped)
- 2 chicken breasts
- Teriyaki sauce (I used one that is really meant as a marinade, so I recommend a sauce and not a marinade)
- Salt and pepper to taste
STEP 1: Defrost your Chicken
I put the chicken breasts in the microwave on defrost for about five minutes and it thawed them pretty well.
STEP 2: Chop Vegetables
STEP 3: Chop Chicken
Chop your chicken up into edible chunks
STEP 4: Prep your pans
Begin boiling your water for the rice and heating some olive oil in a large skillet.
STEP 5: Boil and Sizzle
Cook your rice and begin sautéing your vegetables in the skillet. Once the vegetables begin to soften a bit, add in your raw chicken. Sprinkle with salt and pepper and cover skillet to let chicken and vegetables to simmer.
STEP 6: Finish Rice
Finish cooking your rice according to package directions. Add in some teriyaki sauce to let it soak in.
STEP 7: Combine it all Together
When the chicken is no longer pink, add the rice/teriyaki mixture into the skillet with the chicken and vegetable mixture.
STEP 8: Taste
Taste it and see what you think. Add salt, pepper, and teriyaki according to how sweet you like it.
I added too much teriyaki sauce and it was way too sweet. Make sure you be careful about how much you add. J