Ingredients
- 1 cup of rice
- 2 cups of water
- Frozen bag of veggies
- 2 eggs Onions chopped
- Low sodium soy sauce
- 4 boneless chicken thighs
- A hunk of broccoli
- 2 tsp of salt and pepper
- 2 tsp of onion powder
- 2 tsp of paprika Olive oil For sauce
- 2 Tbsp of low sodium soy sauce
- 1/2 cup of water
- 2 Tbsp of Mirin or honey if you don’t have any
- 2 Tbsp of brown sugar
- 1 tsp of vinegar
- 4 to 5 ginger slices
- 1 Tbsp of minced garlic
- 2 tsp of corn starch
Directions
- The night before you make this dishes. Boil you some plain white rice .
- Once it’s cooked let it cool down before placing it in the fridge.
- The next day , set a skillet on medium high heat , add your olive oil , then add your eggs . Scramble them up real good and place to the side. Next add more oil to the pan , once the oil heats up, add your onions.
- Let the onions cook down for about two minutes then add your veggies . Let your veggies cook for about 5 minutes.
- Next add your last night rice to the pan Make sure you mix everything together and make sure all the rice grains are separated.
- Add your soy sauce and some onion powder. Mix well. Add salt and pepper to taste.
- Once that’s done, clean your chicken with salt, lime and water. Rinse off, then pat dry. Season your meat with salt pepper onion powder and paprika .
- Grab a large skillet and put in on medium high heat. Once oil gets really hot, add your chicken . Let it cook for about 2/12 minutes to 3 minutes on each side or until they have a nice seared brown skin .
- Remove from pan and chop meat up. Im the same skillet add your teriyaki mixer. Once it comes to a simmer, throw your chicken back in and add some broccoli.
- Let that cook until broccoli is nice and tender. And there you have it
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