Tuesday, September 14, 2010

Teryaki Chicken Bowl

**This is a much better picture than the prior one. So off with the other. This time I didn't have peppers or carrots, but it still tasted yummy.**

Teryaki Chicken Bowl
3 boneless skinless chicken breast (or whatever chicken you like)
1 bottle Soy Vay "Island Teryaki" sauce (I bought the smaller bottle that was like 12-14oz) Do not use the Soy Vay Very Very Teryaki for this. It is way too salty. The Island Teryaki has pineapple so it sweetens it up and tones down the salty flavor. The Soy Vay Very Very Teryaki is great for a marinade if you are going to BBQ though.
YOSHIDA'S is another very good teryaki sauce.

Vegetables - We like brocoli, zuchini, cauliflower, carrots and red peppers.

Cooked rice
Serves 6

In a large saucepan, add the chicken breasts (it is OK if they are still frozen) and the teryaki sauce. Heat until it just starts to boil, and then reduce the heat to a simmer until the chicken is cooked. Remove the chicken, shred it up or cut it into dices. Return the chicken back to saucepan. Stir.

Cut up all the vegetables you are going to use and steam them. I use the pampered chef vegetable steamer that you put in the microwave. It makes life so easy. You could always add the vegetables to the teryaki mixture and simmer with the chicken until they are cooked, but then they lose their coloring.

In a seperate saucepan or rice cooker, cook rice according to directions on package.

On a plate lay out a mound of rice, and top with vegetables and then teryaki mixture. YUM!

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