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Recipe: Teriyaki Chicken and Vegetables Over Rice


This is one of my “Suppers in a Flash” recipes…. hearty, tasty and quick. A delicious supper in under 30 minutes…. perfect for the week night meal when time is short.

Everything can easily be made all at the same time…. the homemade Teriyaki sauce cooks while you steam the vegetables in the microwave and make the rice… and the chicken cooks in the skillet.

Thanks to the folks at Birdseye… they have great vegetable combinations that you can steam right in the bag.. and I must tell you.. they come out perfect every time. This recipe uses their broccoli, carrots, sugar snap peas and water chestnut mix.

TIPS

Make your teriyaki sauce from scratch.. the recipe is quick and easy and you’ll be sure to know exactly what’s in it… click here for the recipe. If you like your meal very saucy… double the recipe.

I used a package of chicken tenders from the meat department at the grocery store.. you can cut your own using boneless chicken breasts.

White or brown rice works well with this dish.

This recipe will feed 2-3 and easily doubles…

Relax and enjoy making this quick and easy recipe!






Recipe: Teriyaki Chicken and Vegetables Over Rice

All you need:

1 pound chicken tenders
Garlic powder
Black pepper
1 bag Birdseye Vegetable Steamers – Broccoli, Carrots, Sugar Snap Peas and Water Chestnut variety
Teriyaki Sauce
Cooked rice

All you need to do:

Spray a large skillet with cooking oil spray and heat it over medium high heat.

Season the chicken tenders with a sprinkling of garlic powder and black pepper. Add the chicken to the skillet and cook until lightly browned on both sides and cooked through until it is no longer pink inside, about 10 minutes.

Meanwhile, cook the Birdseye vegetables according to package directions.

Add the vegetables and the Teriyaki sauce (about 1 cup).

Cook over medium heat for about 5 minutes.

Serve over cooked rice.

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