Teriyaki Chicken & Rice

 

This is one of those recipes that calls for the cook's judgment in amounts of some of the ingredients.  For example, the chicken.  I would buy a rotisserie chicken and cut up an appropriate amount for the amount of rice you will be making.  

In my opinion, I would not cook everything together.  Cut up rotisserie chicken, make a pot of rice and make the sauce, then assemble all together. 

Just my opinion!  It sounds delicious and I can't wait to make it.

Source: https://www.whilehewasnapping.com/2011/03/20-minute-teriyaki-chicken-rice/

Ingredients:

Pre-cooked Chicken  

Rice

1/4 cup Brown Sugar

1/4 cup Soy Sauce

3 Tbsp of Ketchup

1/4 cup water

Directions:

In a bowl, mix brown sugar, soy sauce, water and ketsup.  Stir until well blended.  Set aside.  

Measure out enough rice to feed your family and measure out the correct amount of liquid for your rice.

  

I should have almost a cup of teriyaki sauce mixed in my bowl.  I will then need approximately 3 more cups of water.  If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra water accordingly.  

Pour the teriyaki sauce in the rice cooker.  Add the extra water.  

Dice the chicken and dump it in the cooker as well.  Set the cooker to cook and walk away.  Serve when the switch flips from “cook” to “warm”, at least that’s what mine does.  I usually serve it with steamed veggies or mix the veggies right in.  

Super simple and prep time is like ten minutes max.