Teriyaki Chicken and Rice Dinner
  • 3-4 boneless skinless chicken breasts
  • 1½ cups long grain white rice
  • 1 cup frozen peas
  • 4 cups chicken stock
  • olive oil
  • ½ cup green onions sliced
  • Teriyaki Sauce
  • ½ cup good quality soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon ginger, grated
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • salt and pepper to season
  1. Whisk together all Teriyaki chicken ingredients in a small bowl. Reserve ⅓ cup of the sauce for later. Add remaining of the sauce to a bag, add chicken too and marinate in the fridge for at least1 hour or overnight.
  2. When ready to cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken breasts (allow excess marinade to drip off the chicken) to skillet and cook over medium high heat for 5 minutes on each side until nicely browned (not fully cooked through) and remove to a plate.
  3. Wipe skillet and add 1 tablespoon olive oil and chicken stock. Bring to a simmer then stir in rice. Season with salt and pepper. Cover, reduce to medium low and cook for 12 minutes. Stir rice, add frozen peas and nestle chicken on top and brush with reserved Teriyaki Glaze. Cover and continue to cook for an additional 10 minutes or until rice and chicken are cooked through. Brush chicken with additional Teriyaki Glaze if desired. Sprinkle green onions on top and serve!
Recipe by Make and Takes at https://www.makeandtakes.com/teriyaki-chicken-and-rice-dinner