Teriyaki Chicken

You know those days where you’re down to little bits of leftovers that aren’t really a meal?  This was one of those days.  I had about a cup of cooked rice as well as a tiny bit of baked chicken leftover and I was not looking forward to lunch.  However, I remembered that I had a coupon for San-J sauce and I needed to go to the store anyway.  My meal was rescued and here is the result!  As mine was just one serving size, I am guessing as to the amount of ingredients you need.  The good news is that this is a very forgiving recipe and you can adjust it to your preferences.  I did mine in the microwave since it was just one serving, but you could do it on the stovetop also.

 

Ingredients:

3-4 cups cooked brown or white rice

1 pound baked chicken, cut into pieces

1 small bag of frozen stir-fry vegetables

1 bottle or less of San-J gluten free teriyaki sauce

 

Speedy Directions:

Cook rice according to directions on the bag or in a rice cooker.  You can cook your chicken now or use chicken you have pre-cooked and frozen.  Microwave frozen vegetables and warm up chicken.  Add all ingredients together in a bowl and serve.

Stovetop Directions:

Cook rice according to directions on the bag or in a rice cooker.  Cook chicken in a pan.  Add stir-fry veggies and stir until cooked.  Add cooked rice and sauce and stir until warm.

Notes:

For my single serving, these are the ingredient proportions I used:

1 c. cooked rice, handful of cooked chicken, 1 c. microwaved stir-fry veggies, 3-5 T. San-J teriyaki sauce.  I microwaved all the ingredients separately except for the sauce.  Then I combined all the ingredients and added the sauce and microwaved it just enough to warm up the sauce.

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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