ChickenTeriyaki Fried Rice

Chicken Teriyaki Fried Rice

Ingredients

4 servings
4 skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste 

Directions:
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.

In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.

In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.

Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.

Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.

Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.

Teriyaki Chicken Meatball Kebabs

Ingredients:

1 pound ground chicken

1/2 cup panko or Italian breadcrumbs

1/4 cup teriyaki sauce

1 carrot, shredded

1/2 red onion, shredded

1 clove garlic, minced

1 egg

Salt and pepper to taste

1 red pepper, cut into 1-inch chunks

1 yellow pepper, cut into 1-inch chunks

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 Directions:

To make the meatballs, mix together the ground chicken, breadcrumbs, teriyaki sauce, carrot, red onion, garlic, egg, salt, and pepper. Then, take 1-tablespoon scoops and form them into small meatballs. (If the mixture seems too wet, add a bit more breadcrumbs until the meatballs keep their shape.)

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Refrigerate the meatballs for about 20 minutes, or while you’re cutting the veggies and preheating the grill (medium heat) or oven (375 degrees F).

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Thread each skewer with a meatball, pepper, meatball, and alternate leaving enough room on each end of the skewer for picking up with your hands.

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If you want to grill the skewers, spray the grill with nonstick spray or brush with olive oil. Then, gently place the skewers on the grill and grill for about five minutes on each side – make sure to test the meatballs to be sure the center is cooked.

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If you want to bake the skewers, then lightly grease a baking sheet and gently place the skewers on it. Bake for about 15 to 20 minutes, until the meatballs are golden brown and cooked all the way through. Turn the skewers halfway through the baking process.

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Serve with rice and extra teriyaki sauce for dipping, if you’d like.