Name: Chicken Teriyaki
Prep time: 35 min
Cook time: 35 min
Ingredients: 1/2 cup White rice; 2 TBSP Reduced-sodium soy sauce; 1 TBSP Rice wine vinegar (or mirin); 1 TBSP Sake; 2 TBSP Brown sugar; 8 oz Chicken breast boneless skinless (diced into bite sized pieces); Salt (to taste); Black pepper (to taste); 1 TBSP Vegetable oil; 1.5 cups Broccoli florets; 1 tsp Sesame oil ((optional)); ¼ cup Scallions (sliced (for garnish)); 1 TBSP Sesame seeds ((for garnish)); 2 oz Cream cheese (softened); 2 TBSP Imitation Crab Meat (chopped small or finely shredded); 1 tsp Scallions (minced); pinch Garlic powder; 1/4 tsp Worcestershire sauce; 1/8 tsp Reduced-sodium soy sauce; dash Sesame oil; 4 Wonton wrappers; 1 Egg white (beaten); Canola oil; 4 TBSP Duck sauce; 2 Fortune cookies; 24 oz Coconut water (cold)

Chicken Teriyaki

No ratings yet

Print Pin

Prep Time: 35

Cook Time: 35

Servings:

Calories: 663kcal

Ingredients

Chicken Teriyaki

1/2 cup White rice
2 TBSP Reduced-sodium soy sauce
1 TBSP Rice wine vinegar or mirin
1 TBSP Sake
2 TBSP Brown sugar
8 oz Chicken breast boneless skinless diced into bite sized pieces
Salt to taste
Black pepper to taste
1 TBSP Vegetable oil
1.5 cups Broccoli florets
1 tsp Sesame oil (optional)
¼ cup Scallions sliced (for garnish)
1 TBSP Sesame seeds (for garnish)

Crab Rangoon

2 oz Cream cheese softened
2 TBSP Imitation Crab Meat chopped small or finely shredded
1 tsp Scallions minced
pinch Garlic powder
1/4 tsp Worcestershire sauce
1/8 tsp Reduced-sodium soy sauce
dash Sesame oil
4 Wonton wrappers
1 Egg white beaten
Canola oil
4 TBSP Duck sauce

Fortune Cookie

2 Fortune cookies

Coconut Water

24 oz Coconut water cold

US Customary - Metric

Instructions

Rinse the rice, then cook according to the package instructions. Fluff with a fork; set aside and keep warm.
Prepare the ingredients as instructed above.
In a bowl, mix together soy sauce, rice wine (or mirin), sake, and brown sugar. Set aside.
Salt and pepper the chicken.
Heat vegetable oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook until browned on all sides.
Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5-7 minutes).
Add broccoli florets to the skillet and cook until they are tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.
Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
Place about 1 tsp of the mixture in the center of each wonton wrapper. Whisk egg white in a bowl and brush onto the edges to help seal the rangoons. Alternatively, moisten the edges with water. Fold the corners over to form triangles, and press to seal.
Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the rangoon in the hot oil for 2 - 3 minutes or until golden brown and crispy. Drain on paper towels. Serve with duck sauce if desired.
Serve the teriyaki chicken and broccoli over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds. Enjoy with the crab rangoon, fortune cookie, and coconut water.

Nutrition