Saturday, August 30, 2014
Teriyaki Chicken with Fried Rice
1 pack of BLSL chicken, cut into bite sized pieces
1 small can of pineapple rings
Garlic Powder (maybe 1/2 tsp)
Onion Powder (about the sameish)
1 tsp crushed red pepper
Dash of cayenne pepper
Salt and Pepper
1/4 cup brown sugar
1 bottle Kikkoman Teriyaki Baste or Marinade
1 TBS butter
For the Fried Rice:
2 cups cooked white rice
Soy Sauce (about 2 TBS)
Garlic and Onion Powder (I have no clue how much)
3 dashes of Cayenne Pepper
1 TBS Sweet Chili Sauce
Sesame Oil (around the wok twice)
Melt better over med high heat, add chicken and cook until chicken gets a little brown, doesn't have to be cooked all the way thru, in fact I prefer it not be. I like to cook it on high heat to get that little browned and then finish cooking in the sauce. It always turns out so tender that way.
Remove pineapple rings from can and stir in the brown sugar w the pineapple juice to dissolve. Add to chicken, season w salt, pepper, onion, garlic and both peppers. You can throw in the pineapple now if you want. It's your call. Add the teriyaki sauce and put a lid on it. You have rice to make!
Heat wok to med high heat and melt a little butter, scramble eggs and set aside.
Crank up the heat and add the sesame oil. Once hot add rice and remaining ingredients and stir frequently so it doesn't burn. (If you want to add peas and carrots, do it now, I don't so I didn't.) Make a well in the middle of the wok and add the Sweet Chili Sauce so it "melts", stir to combine. Fry until your little heart is happy and add the egg back. Service with Chicken.
If you don't feel like going thru the trouble of making fried rice, I often just service with white rice because the teriyaki sauce is so amazing. My husband would love it if I made rice with every meal, overnight. Even with spaghetti. But I don't, because that's dumb.