Teriyaki Chicken with Fried Rice

Serves 4-6

Teriyaki Chicken

4 boneless skinless chicken breasts or thighs

1 cup teriyaki sauce

Veggie Fried Rice

3 tbsp. cooking oil

3 large carrots, small diced

2 cups sliced green cabbage

1 cup frozen peas, thawed

2 cups cooked brown rice*

1 tbsp. soy sauce

Salt and pepper to taste

  1. Place chicken and teriyaki sauce oil in a large resealable plastic bag or in a large bowl covered in plastic wrap. Place in refrigerator for 24 hours, turning every so often.

  2. Heat a BBQ grill to medium heat. Lightly oil the grill grates. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. (see below for baked chicken directions)

  3. Meanwhile, while chicken is cooking, start on the rice. Heat olive oil in a large skillet over medium heat. Add carrots and cook until slightly soft, about 3-4 minutes.

  4. Add the cabbage and cook for another 4-5 minutes, until the veggies are soft and cooked nearly all the way through.

  5. Add peas and cook for another minute.

  6. Reduce heat to medium low, and add rice, soy sauce, and salt and pepper to taste. Mix well and let the rice cook until slightly crispy and all of the ingredients are cooked all the way through, about 3-4 minutes.

Tips

  • Fried rice works best with day-old rice because it’s more drier than fresh cooked rice, which is exactly what you want. So it’s best to cook the rice at least one day before you want to make this recipe, but you can also cook it a few days in advance if desired.

  • You can add or subtract any veggies to the fried rice. You could add broccoli, or any other veggie that sounds good to Neve.

  • If you want the fried rice to be spicy, stir in in a tablespoon or two of chili garlic sauce or Sriracha at the end.

Baked Chicken Directions -

  1. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

  2. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Ben Mastracco