Thursday, June 21, 2012

30 minute thursday's: chicken teriyaki



Sometimes a recipe is so darn easy, I almost feel guilty for sharing it.  Chicken Teriyaki is one of those recipes.  But, I'll share it anyhow.  Because it is easy and it is quick and it is a weekday lifesaver.  And you can make it for way under $10.  Way under.

Let's get started.  Here is what you'll need:

::Calrose Rice {this is a great staple to have on hand, especially if you have a rice cooker}
::Rice Cooker {you could make this recipe without a rice cooker, but save yourself the trouble.  I use this kitchen gadget/appliance all the time and you will too}
::16-24oz Cooked Chicken Breast, chopped. 
::1/2 Cup Soy Sauce or Teriyaki Marinade
::1/2 Cup Brown Sugar
::Green Onions, Chopped
::3 Tablespoons Seasoned Rice Vinegar

*********

Let's cook.  Ready?



First start the rice in the rice cooker.  Mine calls for 2 cups of rice, with 2 1/2 cups of water.  I add the rice and the water, plug it in and click the switch to 'cook'.  Done.  So easy.


While the rice is cooking, warm up the chicken in a little bit of Teriyaki marinade.  This is the one I use.  Just a couple tablespoons will do.  If you just have soy sauce, just warm up the chicken as is.  Warming it up in soy sauce will make it way too salty.


This is the chicken I use.  I'm so lazy.  It's precooked, pre marinated, pre chopped and it's $5 at Trader Joes.  But....another way to prep this is just too cook or barbeque an extra 2-3 chicken breasts next time you have chicken for dinner.  Store the chopped and cooked chicken in a Tupperware, and it will be ready to go for this recipe a day or two later. 


Warm up the chicken in a saucepan with a little bit of the marinade and toss with a spatula to coat.


Meanwhile, start the teriyaki glaze.  All you need to do is combine 1/2 cup of brown sugar and 1/2 cup of soy sauce or teriyaki marinade in a small saucepan and bring to a boil.  Once it starts to boil, off the heat, stir and let thicken. 


Keep an eye on the chicken and don't let it get too hot.  You don't want it to dry out.


When the rice is done, pour over a couple tablespoons of the seasoned rice vinegar and stir well.  It's important to do it while it's still steamy.  The combination of the steam and the sugar in the vinegar will make the rice sticky, which is what we are going for.


Add a mound of cooked rice to a plate, top with warmed chicken and drizzle the teriyaki glaze over the top.  Sprinkle green onions on top if you like, and enjoy!

{Note: a little of the teriyaki sauce goes a long way.  Use it sparingly.}

10 comments:

  1. I have tried some of your recipes and I love them !!!! I love the Soyaki sauce by the way! Will be trying this one too!

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  2. Yummy and so easy!! Making it next week!

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  3. This looks AmAZing! I don't & won't have a rice cooker, though. Can't stand another appliance we don't have room for however many swear by them. My rice is about the only thing I cook that I don't ever mess up. Probably my cajun roots. Anyway - so enjoy your blog & your shop! Happy belated birthday to your baby boy!

    Peggy from Texas

    ReplyDelete

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