Tuesday, January 29, 2013

Quick Teriyaki Chicken

This one is for Kevin!

Fast, healthy, delicious and you don’t end up with a big mess!

My youngest son is in college living in Boston. He is renting an apartment not living in student housing and does his own cooking so this meal is perfect for him. As a mother it brings me peace of mind knowing he'll be eating so well.

    Fry the chicken in oil and butter
                        Turn the chicken over.
Place chicken and peppers in a bowl
while you prepare the sauce.

As soon as sauce thickens add the peppers and chicken back in and a dash of red pepper flakes and sesame seeds. Ready to plate!

Quick Teriyaki Chicken With rice and carrots

·         2 boneless chicken breast, sliced in bit sized pieces
·         1 bell pepper cut in 1 inch pieces
·         1 tablespoon  butter
·         1 tablespoon  olive oil
·         1 cup chicken broth – use the remaining broth in rice below
·         2 teaspoons corn starch mixed in 1 tablespoon of cold water
·         1/3 cup soy sauce
·         ¼ cup brown sugar
·         1 garlic clove diced
·         Dash of Sesame seeds
·         Dash of crushed red pepper flakes
·         Salt and pepper to taste

 For the rice
·         1 cup rice
·         2 cups water (use leftover chicken broth to help make up the 2 cups of liquid)
·         2 tablespoon s butter
·         Dash of crushed red pepper flakes
·         1/8 teaspoon salt
·         Pepper to taste

3 or 4 Carrots (steamed; it’s the best way to cook them – makes them very sweet)


CARROTS: If you have a steamer pot, add water and set it on the stove (otherwise use a pot and boil the carrots in water). Peel and slice the carrots, place them in the steamer. Turn the burner on high. Once the water in the steamer boils turn down to med until the carrots are tender. About 5 to 7 minutes.

RICE: Add rice, water, butter, dash of red pepper flakes, salt and pepper to a 2 or 3 quart pot. Place on burner and turn on high, when it comes to a boil place lid on pot and turn burner down to the lowest setting. At this point follow the instructions for length of cooking time for the particular rice you have. When rice is done turn off stove and let it set in pan.

CHICKEN: While the carrots and rice are cooking on the stove, slice your chicken into ½” thick slices. Place teflon frying pan on burner, add butter and oil then turn burner to high. As soon as the pan heats up place enough chicken pieces in pan so they are side by side and not over lapping each other. Fry a few minutes on each side till just done in the center. Turn heat down if chicken is burning. Remove chicken and repeat. Then add peppers and fry just a few minutes so they are tender but still have a little crunch. Remove peppers. Add chicken broth, corn starch mixture, soy sauce, brown sugar, and garlic. Bring to boil then turn down to medium. When sauce has thickened add the chicken and peppers back in. turn off the burner and add a dash of red pepper flakes and a few dashes of sesame seeds.

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