Post by Loupy on Oct 24, 2017 15:49:31 GMT -7
CHICKEN TERIYAKI RICE VEGETABLE SKILLET
From: Shawn @ www.iwashyoudry.com/chicken-teriyaki-rice-vegetable-skillet/
CHICKEN TERIYAKI RICE VEGETABLE SKILLET HAS A COMBINATION OF TENDER CHICKEN PIECES, FLUFFY RICE AND LOADS OF VEGGIES ALL MADE IN ONE SKILLET IN JUST A FEW MINUTES!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Servers: 4
Ingredients:
1 tbsp. olive oil
1 lb. boneless, skinless chicken thighs, cut into bite size pieces
1/2 red bell pepper, diced
1/2 green bell pepper, dice
1/2 onion, diced
1 cup chopped broccoli florets
1/2 cup shredded carrots
1/2 cup edamame
1 1/2 cups instant rice
For the Sauce:
1 1/4 cup chicken broth
1/3 cup soy sauce
1 tbsp dry sherry
1 tbsp honey
1 tbsp brown sugar
1 tsp garlic
1 tsp minced ginger
Optional Garnish:
sliced green onions
sesame seeds
Instructions:
Heat a large skillet over medium-high heat and cook the chicken thighs in the oil until browned.
Add in the bell peppers, onion, broccoli, carrots and edamame and cook for just 2 minutes, stirring often.
Add in the rice, and all the ingredients for the sauce, stirring to combine, then bring mixture to a boil.
Reduce heat to low, cover and cook for 7 to 10 minutes, until liquid is absorbed.
Fluff mixture then top with any optional garnish that you might like.
Enjoy!
From: Shawn @ www.iwashyoudry.com/chicken-teriyaki-rice-vegetable-skillet/
CHICKEN TERIYAKI RICE VEGETABLE SKILLET HAS A COMBINATION OF TENDER CHICKEN PIECES, FLUFFY RICE AND LOADS OF VEGGIES ALL MADE IN ONE SKILLET IN JUST A FEW MINUTES!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Servers: 4
Ingredients:
1 tbsp. olive oil
1 lb. boneless, skinless chicken thighs, cut into bite size pieces
1/2 red bell pepper, diced
1/2 green bell pepper, dice
1/2 onion, diced
1 cup chopped broccoli florets
1/2 cup shredded carrots
1/2 cup edamame
1 1/2 cups instant rice
For the Sauce:
1 1/4 cup chicken broth
1/3 cup soy sauce
1 tbsp dry sherry
1 tbsp honey
1 tbsp brown sugar
1 tsp garlic
1 tsp minced ginger
Optional Garnish:
sliced green onions
sesame seeds
Instructions:
Heat a large skillet over medium-high heat and cook the chicken thighs in the oil until browned.
Add in the bell peppers, onion, broccoli, carrots and edamame and cook for just 2 minutes, stirring often.
Add in the rice, and all the ingredients for the sauce, stirring to combine, then bring mixture to a boil.
Reduce heat to low, cover and cook for 7 to 10 minutes, until liquid is absorbed.
Fluff mixture then top with any optional garnish that you might like.
Enjoy!
