Ingredients
2 lbs chicken thighs (cubed)
Kikkoman Teriyaki Baste & glaze (only one I use)
Salt
White pepper
Pepper
Veggie or canola oil (neutral oil)
Garlic butter
Soy sauce
Sliced Zucchini
Sliced mushrooms
1 yellow onion (slices)
2-3 packets microwavable Ben’s original Jasmine Rice
2 eggs
Terrytto’s Yum Yum Sauce
Prep earlier in the day:
1. Cube up chicken & marinade in the Teriyaki glaze, just enough to cover chicken (I don’t measure for any of this recipe). I use a plastic bag for easy cleanup.
2. Slice up onion, and cut up zucchini. We bought pre cut mushrooms, baby bellas, but any mushrooms will work)
Directions
1. Cook chicken first over some veggie oil, like 1-2 tbsp. Salt & pepper on the griddle. Add a 1 tbsp garlic butter.
2. Add some oil, cook up onions, if you have a cover cover them to speed it up. Add a little salt, salt helps to draw out the moisture & help them cook quicker as well. Pepper for taste.
3. Continue to move chicken around on griddle so all parts of it get cooked.
4. Once onions are starting to brown on edges, separate into 2 piles, one is for the rice, one for the veggies. This brings flavor to both.
5. Add veggies, salt, pepper, 1 tbsp garlic butter, soy sauce and a little teriyaki glaze. Cover & cook. Watch closely or can burn.
6. Remove chicken when done. Takes 10-12 mins approximately? I didn’t time it, but it cooks pretty quick.
7. Follow rice packet instructions. Add microwaved rice, soy sauce, salt, pepper, 1 tbsp garlic butter and mix with onions
8. Crack 2 eggs, scramble till 2/3 cooked & add to rice. Remove rice & serve to your family.
Living In Midwest 