Thursday, May 22, 2008

Teriyaki Chicken with Brown Rice and Veggies

2 tbs. olive oil
2 pounds boneless skinless chicken breast, cut into bite size pieces
3 1/4 cups water
2/3 cups teriyaki sauce
1 tsp garlic powder
4 cups instant brown rice, uncooked
2 cups frozen broccoli florets
1 cup frozen peas and diced carrots mix

Heat oil in a large Dutch oven type pan or big skillet on medium-high heat. Add chicken and cook through. Pour in water, teriyaki sauce, peas/carrot mix and garlic; then bring to a boil. Add the rice and broccoli. Stir to combine well. Cook on low for 5 minutes then remove from heat and cover. Let stand for 5 minutes. Makes eight servings.

My guys (including hubby) gobbled this up fast! They cleaned their plates in record time and even emptied the pan. I was barely able to save some for dad's lunch. You can make this especially quick and easy by using precooked diced chicken.

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