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.
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
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.
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.
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.