Teriyaki Chicken And Rice
From dalamy 15 years agoIngredients
- 1/2 bunch cilantro, chopped shopping list
- 2 garlic cloves, pressed shopping list
- ½ teaspoon ground cumin shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- 1/2 cup Kikkoman Teriyaki shopping list
- 1/2 lime, juice shopping list
- 16 boneless, skinless chicken breast tenderloins shopping list
- 1 cup Lundberg wild rice Blend shopping list
- 2 cups water shopping list
- 2 beef bouillon cubes shopping list
- 1 Tablespoon butter shopping list
- 1 small onion, chopped shopping list
- ½ cup celery, chopped shopping list
- ½ cup carrots, shredded shopping list
- 1 Tablespoon butter shopping list
- 1 Tablespoon olive oil shopping list
- 1 garlic clove, pressed shopping list
- 1 cup sliced mushrooms shopping list
- 3 Tablespoons Kikkoman Teriyaki shopping list
How to make it
- In a large bowl, combine cilantro, garlic, cumin, black pepper, teriyaki, and lime juice. Add chicken, cover, and refrigerate overnight.
- Rinse rice. Put rice, water, bouillon cubes, and butter in a pot with a tight fitting lid. Bring to a boil, reduce heat, cover, and simmer for 45 minutes. DO NOT REMOVE LID. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
- While rice is cooking, sauté onion, celery and carrots in butter and olive oil over medium heat until tender. Add garlic and mushrooms and cook just until mushrooms are tender. Add teriyaki and simmer until liquid is absorbed. Stir vegetables into rice, cover, and set aside.
- Preheat the broiler. Broil chicken about 6 inches from heat, turning frequently, for about 8 minutes.
- To serve, divide rice among 4 plates; top each with 4 chicken tenderloins.
People Who Like This Dish 2
- bluewaterandsand GAFFNEY, SC
- jett2whit Union City, GA
- smarney17 Houston, TX
- dalamy Maineville, OH
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The Rating
Reviewed by 2 people-
Fantastic post!
bluewaterandsand in GAFFNEY loved it -
Teriyaki chicken is a favorite of ours!
jett2whit in Union City loved it
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