Sunday, July 25, 2010

Chicken Teriyaki

I admit; I seem to have a compulsion to fix semi-complicated meals that take more time to prepare than what I probably really have time for (after reading my blog, my own mother wonders how I ever walk out of my kitchen!).  My excuse is that I do it because I enjoy it.  But, I know that not everyone enjoys hours spent in the kitchen, and that is ok.  I don't often prepare meals with prepared foods, but, low and behold, there are a couple recipes in my stash that I pull out when I know that I am going to be very pressed for time around the 5 o'clock hour.  This is one of them.  I really do love the blend of flavors in this dish, I love that it is simple, easy, and quick to prepare, I love that my family loves it (even the baby and the sugar princess!).  It is the sole reason why I keep a box of instant rice in my pantry.  :)

Chicken Teriyaki
Source:  Kraft Food & Family magazine

1/4 cup Italian salad dressing
1 pound boneless, skinless chicken breasts, cut into chunks
1 1/3 cup water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups broccoli florets (I always use fresh, and I steam for about 4 minutes in the microwave first to soften them)
*2 fresh carrots, or a handful of baby carrots, coarsely sliced/chopped (steam these also to soften them) *optional
1 1/2 cups instant rice, uncooked

Heat dressing in a large nonstick skillet over medium-high heat.  Add chicken; cook and stir 5-7 minutes until chicken is cooked through and no longer pink.

Add water, teriyaki sauce, and garlic powder.  Stir.  Bring to a boil.

Stir in steamed broccoli, carrots* and rice; cover.  Cook on low heat for 5 minutes.  Remove from heat and let stand 5 minutes.  Fluff with a fork.

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