 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
I found this recipe on a food blog, /search?updated-max=2008-12-01T18%3A52%3A00-08%3A00&max-results=20 I'm posting it here so I don't lose it. Ingredients:
12 ounces teriyaki sauce (yoshida's sauce) |
3 chicken breasts |
1 head broccoli, florets only, chopped |
1 medium zucchini, diced |
2 carrots, shredded |
1/4 cup celery, sliced (optional) |
1/4 cup red pepper, finely chopped |
1 teaspoon ginger |
1 garlic clove, minced |
1 -2 teaspoon red pepper flakes |
4 cups white rice, cooked |
Directions:
1. Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
2. Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
3. After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
4. In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
5. Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
6. Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
7. Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.
|
|