Teriyaki Chicken with Brown Rice

Wendy Dorenbush

Bio 323

Teriyaki Chicken with Brown Rice

1 chicken breast

2 garlic cloves

1/8 cup of chopped Pineapple (I usually use canned pineapple that has been pre-chopped)

½ cup green bell pepper

½ cup of red bell pepper

½ cup of red onion

Peanut Oil

Honey

Pineapple Juice (use the juice from the canned pineapple)

Soy Sauce

Lee Kum Kee Chili Garlic Sauce

¼ cup of brown rice

In a small bowl mix about a 1/4 cup of pineapple juice, 1 tablespoon of soy sauce, 1 tablespoon of Chili Garlic sauce, and enough honey to make the sauce somewhat viscous when stirring it.

Next if you have a George Forman Grill, cook the chicken on the grill for 5 minutes. Let it sit, then chop it into bite sized pieces. If you do not have a George Forman, cut up the chicken breast in bite sized pieces and chop up 1 garlic clove. Sauté 1/8 cup of red onion and 1 garlic clove in peanut oil (enough to thinly coat the whole pan) in a medium sized sauce pan. Put chicken pieces into the pan and sauté until chicken is cooked thoroughly. Throw in the rest of the vegetables and sauté until they are soft then pour the sauce you first made. Stir constantly throughout this process.

Steam the brown rice in a rice cooker. If you don’t have a rice cooker, put ¼ cup of rice and 1 cup of water into a small pot. Bring the water to a bowl then reduce heat and let rice steam. Brown rice takes longer to cook than white rice so it may take 30 minutes to steam the rice.