Solo Teriyaki Chicken Pilaf |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional. Ingredients:
1 boneless skinless chicken breast |
1 teaspoon gingerroot, diced |
1 garlic clove, smashed and diced |
1 tablespoon soy sauce |
1 tablespoon sherry wine |
1 teaspoon sugar |
1 (4 ounce) can mushrooms, sliced |
1/3 cup raw rice (not instant) |
1 teaspoon cooking oil |
chicken stock |
Directions:
1. Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
2. Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
3. Heat a shallow pan with a tight fitting cover and add the cooking oil.
4. Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
5. Stir until the rice is mixed with the oil and then add the liquid.
6. Cover, and reduce flame to the lowest level.
7. Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.
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