Teryaki Chicken with Stir-fry rice
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!
Teryaki Chicken with Stir-fry rice
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!
Cooking Instructions
- 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;-)
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