Tonight I made a Teriyaki Chicken Stir-fry! I served it with Basmati rice. The total time to make this meal was one hour because I made the Basmati in a rice cooker which takes 60 minutes. Just the stir-fry takes about 30 minutes. Below are the steps and all the ingredients I used.
- First, start your rice cooker as it takes the longest amount of time
- In a large non-stick pan, fry the onions and garlic in cooking oil
- Add 2 chicken breasts, cut into cube-sized pieces
- Cook until the chicken is sealed all around (approximately 7 minutes)
- Add about 4 tablespoons of Teriyaki sauce or to preference, and half this measurement of water
- Add vegetables of choice and cook altogether occasionally stirring for 20 minutes, adding more sauce as needed
- Serve on top of rice and add toppings!
Overall, I am very happy with how this recipe turned out. I created it from scratch and did not reference any source. I wanted to incorporate as many vegetables as I could, as well as getting protein from the chicken and nutrients from the rice grains. I chose the toppings based on preference and it all worked together very well. I would say the most time consuming part was chopping up all the vegetables and chicken, but the rest was straight-forward and definitely a great beginner level recipe. Below is the final product!
Challenge with this recipe: Rice expands about 3 times its size when cooked. For example, if you put 1 cup of dry rice in a rice cooker, when cooked it will be about 3 cups. This was something I did not take into full consideration. I put 3 cups of dry rice into my rice cooker and about after 20 minutes I noticed it was overflowing and pushing the lid off! I had to scoop some out with a spoon and resume cooking. I now know to use much less next time.