Teriyaki Chicken with Rice and Carrots

Oh, teriyaki chicken, how I love thee. This has always been one of Tim's favorites, but I don't make it often enough. The ingredients are fairly cheap, and you can bet there will be leftovers. And coming from my mouth-with the husband I feed every night-that's sayin' something.

  • 2 chicken breasts
  • Teriyaki sauce
  • Ginger powder
  • 1 can chopped carrots
  • 2 teaspoons garlic
  • 2 teaspoons brown sugar
  • 1 serving rice (which is normally 1 cup uncooked)
  • Thaw the chicken breasts and marinate in a mixture of soy sauce, garlic, ginger, salt and pepper. Let it sit in this, in the fridge, all day.
  • At the end of the day, cut the chicken into smaller pieces, cutting long-ways so the chicken isn't cubed, but longer and thinner.
  • Cook chicken in large pan over high heat, adding brown sugar and combining.
  • Prepare rice according to directions.
  • Drain and cut the carrots into smaller pieces.
  • Once chicken is done cooking, add carrots and turn heat on low. Mix well and let sit.
  • Add rice to chicken mixture. Add a little bit more soy sauce and mix.
30 minutes, tops.

Love and rice,

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