Chicken Teriyaki

AuthorSite EditorCategory,
Yields1 Serving
 8 cups instant Minute Rice
 4 cans of white chicken meat chunks
 1 small green pepper
 1 small red pepper
 1 small onion
 1 small can of mushrooms, drained
 1 medium can of pineapple chunks, drained
 1 6-8 oz bottle of teriyaki sauce or teriyaki marinade
 1 or 2 small carrots
 Cooking oil.
 Options: dried peas; water chestnuts for crunch.
1

Slice onions and peppers into long thin strips. Cut in half if too long. Slice carrots into very thin slices. Split in half if too large a diameter.

Bring 8 cups (2 qts) of water to a boil in a large pot. (If using dried peas, add to water while heating.)

Add instant rice and stir to wet all rice. Remove from heat. Cover and let stand for five to six minutes until all water is absorbed. Fluff with fork or spoon.

In separate large pot or skillet, heat a couple of ounces of vegetable oil. Add sliced peppers, onion and carrots.

Sauté with medium-hot heat until onion starts to become transparent. Add chicken with juice, mushrooms, drained pineapple and water chestnuts.

Add teriyaki sauce to flavor and sauté until chicken is hot through and mixture is steaming. Stir as needed to avoid scorching.

Add chicken and vegetables mixture to rice, stir to combine and serve. Can also be served as bed of rice with chicken/vegetables over top and with extra sauce available.

( serves 8 )

Ingredients

 8 cups instant Minute Rice
 4 cans of white chicken meat chunks
 1 small green pepper
 1 small red pepper
 1 small onion
 1 small can of mushrooms, drained
 1 medium can of pineapple chunks, drained
 1 6-8 oz bottle of teriyaki sauce or teriyaki marinade
 1 or 2 small carrots
 Cooking oil.
 Options: dried peas; water chestnuts for crunch.

Directions

1

Slice onions and peppers into long thin strips. Cut in half if too long. Slice carrots into very thin slices. Split in half if too large a diameter.

Bring 8 cups (2 qts) of water to a boil in a large pot. (If using dried peas, add to water while heating.)

Add instant rice and stir to wet all rice. Remove from heat. Cover and let stand for five to six minutes until all water is absorbed. Fluff with fork or spoon.

In separate large pot or skillet, heat a couple of ounces of vegetable oil. Add sliced peppers, onion and carrots.

Sauté with medium-hot heat until onion starts to become transparent. Add chicken with juice, mushrooms, drained pineapple and water chestnuts.

Add teriyaki sauce to flavor and sauté until chicken is hot through and mixture is steaming. Stir as needed to avoid scorching.

Add chicken and vegetables mixture to rice, stir to combine and serve. Can also be served as bed of rice with chicken/vegetables over top and with extra sauce available.

( serves 8 )

Chicken Teriyaki