Teryaki Chicken with Stir-fry rice

Name: Teryaki Chicken with Stir-fry rice
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1 cup teryaki sauce; 1 1/2 cup long grain white rice; 3 cup chicken stock; 4 stick celery cut on a bias; 2 red bell peppers julienned; 1/4 cup cashews; 3 eggs scrambled; 1/2 cup shallots small dice; 2 tbsp miced garlic; 2 tbsp miced fresh ginger; 3 tbsp unsalted butter; 4 stick carrots small dice; 1 bay leaf; 3 tsp fresh chopped italian leaf parsley and chives; 2 tsp kosher salt; 1 tsp cracked black pepper

David Boehler @cook_2789643

Scottsdale, Arizona

This is my basic stir fry recipe you can add or subtract whatever you feel belongs into the rice! Chicken base can be used if you haven't made your own stock just make sure it is low sodium!

David Boehler @cook_2789643

Scottsdale, Arizona

This is my basic stir fry recipe you can add or subtract whatever you feel belongs into the rice! Chicken base can be used if you haven't made your own stock just make sure it is low sodium!

Saved

Ingredients

20 mins

4 servings

4boneless skinless chicken breasts
1 cupteryaki sauce
1 1/2 cuplong grain white rice
3 cupchicken stock
4 stickcelery cut on a bias
2red bell peppers julienned
1/4 cupcashews
3eggs scrambled
1/2 cupshallots small dice
2 tbspmiced garlic
2 tbspmiced fresh ginger
3 tbspunsalted butter
4 stickcarrots small dice
1bay leaf
3 tspfresh chopped italian leaf parsley and chives
2 tspkosher salt
1 tspcracked black pepper

Saved

Steps

20 mins

1

Marinate chicken in 3/4 cup of Teryaki sauce over night preferably two.
2

In a sauce pot melt butter over medium heat. Add shallots and sweat til translucent about 3-5 min. Add rice and season with 1t. salt and 1/2t. pepper. Toast rice slightly to bring out nutty aroma and add chicken stock. bring to boil stir once cover reduce to simmer. cook rice 20 min and remove from heat let stand. While rice is cooking, heat 1Tbl oil in sauté pan over high heat. Quickly stir fry carrots celery for two minutes. Add garlic and ginger and reduce heat to medium. season to taste with salt and pepper. While rice is streaming and veggies are sautéing season marinated chicken breast with salt and pepper and grill over medium high heat about 7 minutes per side. When chicken is turned once begin glazing with Teryaki sauce to caramelize the sugars. Back to the sauté pan..Stir in rice and eggs and cashews and stir fry till rice is golden/slightly brown. Add Teryaki sauce to taste and remove from heat.
3

On plate..pack rice into 1 cup measuring cups and invert onto plate. remove the cup leaving a beautiful pile of rice. cut chickens on a bias and place in front of rice. place Teryaki sauce into squirt bottle and garnish plate with it. garnish rice with julienned peppers and the entire dish with fresh herbs. Enjoy;-)