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Tuesday, March 29, 2011

20 Minute Teriyaki Chicken & Rice

Ever had one of those days when you know that as midday rolls into afternoon, your day is going to become one great big, long, overwhelming to do list?  This recipe was brought about by one of those days.  Usually I would stick to something like Mac & Cheese, but we'd eaten that the week before and I'm lucky if My Mr Right will eat that once a month...  So, I threw this together.  It was a set it and forget it meal.  Just what I needed.

20 MINUTE TERIYAKI CHICKEN & RICE

Ingredients:
Pre-cooked Chicken  (I typically keep grilled chicken in the freezer for stuff like this)
Rice
1/4 cup Brown Sugar
1/4 cup Soy Sauce
3 Tbsp of Ketchup
1/4 cup water

Directions:
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 (that I cook in my Pampered Chef steamer) or mix the veggies right in..  Super simple and prep time is like ten minutes max.



This post was written by Krista and originally appeared on While He Was Napping.
If you'd like to get more While He Was Napping, you can find me here:
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