Teriyaki Chicken and Rice

A simple and yummy teriyaki sauce is mixed with the rice and glazes the chicken for a flavoursome dinner.

Ingredients:

1 lb boneless, skinless chicken

4 cups cold cooked brown or white rice

1 cup frozen peas

1/2 cup kernel corn

2 eggs, beaten

1 tbsp vegetable oil

1/2 tsp pepper

Teriyaki Glaze:

1/2 cup low sodium soy sauce

1/3 cup brown sugar

2 tbsps rice vinegar

1 tbsp sesame oil

3 tsps minced garlic

1 tsp fresh grated ginger

1/2 cup chicken broth

1 tbsp cornstarch

2 tbsps cold water 

Preheat oven to 375°F and oil a 13 X 9" baking dish. In a saucepan, whisk the soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger and broth together. Simmer 2-3 minutes to slightly thicken. Mix the cornstarch and cold water together and whisk into the glaze. Cook 1-2 minutes. Coat chicken with 1/2 cup of the glaze. Heat oil in a skillet to medium high and cook the chicken 5-7 minutes per side to an internal temperature of 165°F. Plate the chicken to rest 5 minutes then slice. In the same skillet on medium low, and without wiping it out, add the beaten eggs and fry 1-2 minutes. Add peas, corn and cold rice and heat 3-4 minutes. Remove from heat and add 1/2 cup glaze and pepper and toss to coat everything. Spread the rice in prepared baking dish and arrange sliced chicken on top. Brush the remaining glaze on top of the chicken and bake at 375°F for 10-12 minutes. Broil 1-2 minutes if you'd like a more caramelized look. Serves 4-5 

Adapted from: quotidianrecipes 

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