(No Ratings Yet)I have made this recipe several times and it has been popular and completely finished each time it has been made. My son told me he would skip dinner yesterday until he heard I was making it. The recipe is quite versatile. The recipe is quite versatile. I usually cut up leftover chicken in bags and put them in the freezer to use in other recipes. I replaced the first step of the recipe with this one and it still looks amazing. I don’t have green onions in general either, so I replace the onion with a regular or sweet onion and it is also very good. Last time I used leftover parboiled white rice and this time I used leftover basmati rice.
Yield
6 Servings
Ingredients
- 3 boneless, skinless chicken breasts
- 1 bottle of Teriyaki sauce
- 3 tablespoons of sesame oil (or vegetable oil)
- 1 cup frozen peas and carrots (thawed)
- 1 small onion, chopped
- 2 teaspoons chopped garlic
- 2 eggs, lightly beaten
- 3 cups cooked white rice (rice of the day or leftover cold rice is best)
- 3-4 tablespoons of soy sauce
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Instructions
- Cook the chicken covered with teriyaki sauce in a slow cooker over high heat for 3 hours. OR in the oven at 375 F° for 35 minutes. Once cooked, cut into small pieces. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add the pea/carrot mixture, onion, and garlic. Sauté until tender.
- Reduce heat to medium-low and push the mixture to the side. Pour the eggs over the other bottom of the pan. Stir until the mixture is scrambled.
- Now add the rice and soy sauce and mix well. Stir in the cooked chicken and cook until the mixture is hot. Serve and enjoy
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