It’s not very authentic, but it sure tastes pretty good! 🙂
I never thought I would have actually learned something in home ec, but this is a recipe I’ve made since I was about 12 years old…I’ve just messed with it through the years. Thanks to Mrs. Leigh for making us learn how to cook it. 🙂
1 lb boneless skinless chicken breast, sliced into chunks
4 cups of cooked white rice
1 12 oz bag of mixed vegetables (the kind with carrots, peas, corn, and green beans)
3/4 cup of teriyaki sauce
1/4 cup of soy sauce
2 tsp minced garlic
I’m gonna say this at the beginning: do NOT add any salt to this, at any point during cook time. All of your sodium will be added with the two sauces, and it’s just enough. 🙂
Cook rice as directed on package. Place in ziploc freezer bag, and lay flat in freezer for 45 minutes to an hour.
While rice is cooling in the freezer, slice chicken and saute chicken and garlic in 2 tablespoons of olive oil. Remove from pan and place in a separate bowl when cooked thoroughly.
Add 1/2 tablespoon of oil to the skillet once more and let heat. Add 2 eggs (no need to scramble before putting in pan) and allow to cook. Use a plastic spatula to scramble the eggs in the pan. Place eggs in same bowl as the chicken.
Saute vegetables until heated thoroughly. Add rice and allow to warm through. Add chicken and eggs, then add the teriyaki and soy sauce. Once everything is heated thoroughly, dish into bowls or plates.
Messiness factor: 3 1/2 out of 5- It’s not a difficult thing to make, but there are multiple steps to it, which make it a little more messy.
Is it a keeper? I’ve made this before, but probably only one other time since we’ve been married. We really enjoy it, and I enjoyed not having to drive to pick up our takeout order. 🙂 We got our Chinese fix for cheap! 🙂