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.

  1. First, start your rice cooker as it takes the longest amount of time
  2. In a large non-stick pan, fry the onions and garlic in cooking oil
  3. Add 2 chicken breasts, cut into cube-sized pieces
  4. Cook until the chicken is sealed all around (approximately 7 minutes)
  5. Add about 4 tablespoons of Teriyaki sauce or to preference, and half this measurement of water
  6. Add vegetables of choice and cook altogether occasionally stirring for 20 minutes, adding more sauce as needed
  7. 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.


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