Teriyaki Chicken

August 21, 2008

Back in my working-for-a-paycheck days, I worked with a guy whose last name was Yockey. His dad’s name was Terry. No lie. Whenever I hear the word teriyaki, I always think of him. This was easy, fast, and pretty tasty. I got it off the back of a minute rice box.

1 T oil
1 lb. boneless, skinless chicken breasts, cut into strips
1/3 c teriyaki sauce
1/2 t garlic powder
2 c Minute brown rice, uncooked
2 c frozen broccoli florets

Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook and stir 5-7 minutes or until cooked through.

Add 1-1/2 cups water, the teriyaki sauce and garlic powder; stir. Bring to a boil.

Stir in rice and broccoli; cover. Reduce heat to low; cook 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings.

*I added more broccoli. 2 cups looked a little weak.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!