Teriyaki Chicken With Jasmine Rice And Greens Food

TERIYAKI CHICKEN WITH JASMINE RICE AND GREENS

Steps:

• Rinse the rice. Add the rice, a pinch of salt and the [b]measured[/b] water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the [i]water[/i] is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
• Meanwhile, chop the chicken into strips. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken strips with a pinch of salt and cook for 5 min on either side until golden.
• Meanwhile, peel and grate the ginger. Add the ginger, both soy sauces, a pinch of chilli flakes (spicy!), honey and a squeeze of lime juice to a bowl and mix. This is your [b]teriyaki sauce[/b].
• Wash and trim the snow peas and sugar snap. Cook them in a pot of salted boiling [i]water[/i] for 3-4 min or until tender. Drain once cooked.
• Meanwhile, once cooked, add the [b]teriyaki sauce[/b] to the chicken and cook for 2-3 min further until thickened. Remove from the heat and add the sesame oil and sesame seeds. Meanwhile, trim and finely chop the spring onion.
• Divide the rice amongst bowls and top with the [b]teriyaki[/b] chicken, snow peas and sugar snap peas. Drizzle any leftover sauce from the pan over the chicken. Garnish with the spring onion.

TERIYAKI CHICKEN WITH RICE

Steps:

• Cute chicken breasts into bite-sized pieces and placed in crock pot.
• Pour marinade cooking sauce over chicken.
• Set crock pot to high for 3 1/3 hours.
• Pour chicken and sauce through a strainer over a small cooking pot.
• Place pot on stove on medium high heat until the sauce simmers.
• While waiting for the sauce to simmer, mix cornstarch and water until dissolved.
• Mix cornstarch/water mixture into the pot, bring to a boil until thickened, about 2 minutes.
• Remove from stove, add the cooked chicken, stir gently to coat chicken and cover with lid to keep warm.
• Make 2 cups of white rice. I prefer to make my rice in a pampered chef rice cooker. Stove top method is fine.

TERIYAKI CHICKEN AND RICE

Steps:

• Heat oven to 375*.
• Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
• Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
• Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
• NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
• NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.