Saturday, November 10, 2012

Teriyaki Chicken & Rice - 20 Minutes

Ever had one of those days when you just know that your not going to have time for everything on the to do list for the day, and a good dinner for the family... as well!  This recipe was brought about by one of those long overwhelming days.  I threw this dish together... it's a make it, set it aside and forget about it meal... just what you need for one of those kind of days. 

Pre-cooked Chicken
(I typically keep grilled chicken in the freezer for stuff like this)
1/4 cup Brown Sugar
1/4 cup Soy Sauce
3 Tbsp of Ketsup
1/4 cup water
In a bowl, mix brown sugar, soy sauce, water and ketsup. Stir until well blended. Set aside. Measure out enough rice to feed your family. Pour it into a rice cooker. If you don't have a rice cooker, you can still do this on the stove, it just takes a little more watchful eye. Measure out the correct amount of liquid for your rice.
For example, I do 2 cups of dry rice for my little family. This means I will need 4 cups of liquid. I should have almost a cup of teriyaki sauce mixed in my bowl. I will then need approximately 3 more cups of water. If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra waterm accordingly. Pour the teriyaki sauce in the rice cooker. Add the extra water. Dice the chicken and dump it in the cooker as well. Set the cooker to cook and walk away. Serve when the switch flips from "cook" to "warm", at least that's what mine does. I usually serve it with steamed veggies or mix the veggies right in.. Super simple and prep time is like ten minutes max.

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