This one is a double feature! The fried rice is a good recipe to make by itself - just add bacon and some extra veggies. In this case, I'm using the teriyaki chicken as the meat, so I'm omitting the bacon.
If you're like me, then with every recipe that calls for chicken, you just put in one package of chicken, from Publix or Costco or wherever, without checking how many pounds it is, because you know that's what will feed your family. However, I tried that with this recipe, and it was way too sweet. So, if you don't often measure your amounts of chicken, make sure to put two packages of chicken in the slow cooker. You'll thank me later!
This combination of recipes may seem complicated, but I omit a lot of unnecessary ingredients. Often I have so many of the main ingredients on hand that I don't need to buy anything extra. Keep in mind, you will have to buy a bottle of soy sauce and a bottle of rice vinegar the first time you make this, but they last a long time!
Ingredients
Chicken Teriyaki
2 lbs boneless skinless chicken thighs or breasts (or mix of both)
⅓ cup honey
½ cup low-sodium soy sauce (I don't bother with this "low sodium" nonsense)
¼ cup rice vinegar
1 Tablespoon fresh chopped ginger OR 2 teaspoons ground ginger (omitted)
2 cloves garlic, minced (omitted)
½ cup sweet onion, chopped
¼ teaspoon ground black pepper
3 Tablespoons cornstarch + ¼ cup cold water
Fried Rice
2 cups uncooked rice, 3 1/2 cups water
2 eggs
1/2 cup soy sauce (or more, as needed)
4 pieces of cooked bacon, crumbled (omitted for this recipe)
1/2 cup peas (I used broccoli instead - really just use any veggies you have on hand)
1/2 cup carrots (omitted)
1/4 cup onion (omitted, since there is onion in the teriyaki recipe)
1. Chicken in Slow Cooker
Place chicken in slow cooker. In a mixing bowl, whisk together honey, soy sauce and vinegar. Add onion and pepper (and ginger and garlic, if used). Whisk well. Pour the mixture over chicken. Cover slow cooker. Cook on Low for 6 hours or on High for 4 hours.
Notice the two slightly frozen blocks of chicken.
2. Prepare rice
Cook rice on stove. If you're a novice like me, here's the instructions:
It's normally 1 part rice, 2 parts water to cook it, but I use a little less water to make sure it's not soggy. Combine rice and water in pot. Once it reaches a boil, lower heat to simmer, and cover for 20 minutes.
3. Add cornstarch to slow cooker
When the chicken is done, DO NOT turn off the slow cooker. Shred chicken with two forks.
In a small measuring cup, whisk cornstarch with cold water. Add to slow cooker and stir. Let cook for 10 minutes and stir again. The mixture should thicken.
4. Prepare veggies and egg
Scramble the 2 eggs.
I usually use a large pan to cook the egg and vegetables all at once. In this particular instance, I steamed broccoli in the microwave and threw it in with the rice, so no veggie-cooking was necessary in this step.
5. Combine soy sauce, eggs, veggies, and rice
Pour soy sauce on rice and mix well. Add more soy sauce until it looks brown enough for your satisfaction (depending on how salty you like your rice - I usually lay it on thick).
Top with veggies and eggs. Mix well.
6. Add chicken, and enjoy!
Meal planning?
Got lots of chicken? Make chicken stew or chicken spaghetti later in the week!
Got lots of chicken and rice? Make cheesy chicken & broccoli with whatever you have left :)
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