Saturday, April 18, 2015

From the Kitchen - The Empty Nest

Teriyaki Chicken and Rice

This recipe only looks complicated.
It's a quick fix, and comes together easily enough for that last minute dinner.
The recipe is for 2 servings, because it's from my Empty Nest Cookbook.
It's super easy to increase it, however. Follow along and you'll see.

Garlic. I love garlic. It's good for you. And me.

The secret ingredient: apricot jam. It adds a richness and a sweetness to offset the tang of the other ingredients.

Soy sauce. One of the tangy ingredients that makes the chicken Teriyaki.

Bring it to a boil,

add the instant brown rice, and there you got it.

While the rice is cooking, it's time to prepare the chicken. It takes only minutes to get it ready,

and then the Teriyaki sauce gets added.

Yummy to the umteenth degree.

Plate the rice, add the chicken.
It just doesn't get better than that.
Happy Saturday

Teriyaki Chicken and Rice
1 Tbsp reduced sodium soy sauce
1 Tbsp + 1-1/2 Tsp olive oil, divided
3/4 Tsp molasses
1/4 Tsp ground ginger
1/4 Tsp dry mustard
1/2 Tsp refrigerated chopped garlic
1/2 C water
1 Tsp chicken soup base
1-1/2 Tsp apricot jam
1/2 C instant brown rice
1 skinless, boneless chicken breast

In small bowl, mix soy sauce, 1-1/2 Tsp olive oil, molasses, ginger, mustard and garlic. Set aside. In small saucepan, mix together water, chicken soup base, 1 Tbsp of soy sauce mixture, and jam. Bring to boil, stirring constantly to avoid burning. Stir in rice and lower heat to low. Cover tightly and cook 5 minutes. Remove from heat, stir with fork, and cover tightly. Set aside, off of heat.  Add 1 Tbsp olive oil to skillet over medium heat. Cut chicken breast into bite size pieces and stir fry in oil until no longer pink inside, about 5 minutes. Pour remaining sauce over chicken and heat through. Divide rice between 2 plates, top with chicken. 2 servings

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