1 cup cooked white rice or 1 cup brown rice
1 skinless chicken breasts
1 cup vegetables (carrots, broccoli, zucchini, celery, cabbage or your favorites)
2 Tbsp olive or sesame oil
1/2 cup teriyaki sauce
Sesame seeds, optional
Heat oil in cast iron skillet or wok.
Cut chicken into chunks, roll in flour, season with salt and pepper.
Fry in hot oil; turning every few minutes or so until cooked thru.
Add half of the teriyaki sauce, stir to coat, and simmer for a few minutes.
Steam veggies for about 3 minutes, drain. Or saute in wok with a tsp. oil.
Put cooked rice in serving bowl, top with steamed veggies, top with teriyaki chicken. Pour remaining teriyaki sauce over all and serve.
May top with sesame seeds before serving.
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