I had a completely different meal planned for this evening but my exhaustion and the nearest super market not being the greatest changed those plans (they didn’t have prosciutto, which baffles my mind. I will make that recipe on Friday instead). Teriyaki Chicken, fried rice, and some sort of vegetable (tonight zucchini, I really like zucchini so we have it a lot) is something that we make regularly in this house. It is an old standby that we have been making together since college. To my friends yes that is the “wok” and “knife” that I was so unbelievably excited to get for Christmas from Tom all those years ago
To make this recipe I use a wok to make almost everything except for the initial cooking of the rice. If you do not have a wok a large saute pan will do just fine. We have made it in both and it comes out just as good.
2 cups water
1 cup white rice
1 egg whisked with a 1 teaspoon of water added
1 onion diced
Soy Sauce to taste
Pepper to taste
2 teaspoons Wok Oil, Olive Oil, or Vegetable Oil (I use wok oil, a little wok oil goes a long way, so if you use one of the other oils you may need a little bit more)
Cook the rice according to the directions on your box. In general it usually calls for 2 cups of water to 1 cup dry rice. When rice is done set it aside.
Place the oil in the wok and heat (never heat a wok without having something in it). When the oil has heated place the egg in the pan. When the egg is fully cooked scramble it. One finished remove it from the pan and set aside. Add more oil to the pan if it has dried up. Place the onion in the pan. Saute the onions until they are slightly brown (yes, I got distracted and burnt mine a little). Add the cooked rice. Mix the onions and rice. Add pepper and soy sauce to taste. Add the egg and mix. Saute for 2 minutes remove from pan.
2 zucchini (sliced however you like it. I cut it in rounds)
1-2 teaspoons Wok Oil (or other oil0
Salt and pepper the zucchini. In the same wok (or pan) as used above add oil. Allow it to come back up to temperature. Add the zucchini. I cook mine until it is a little charred. I like the charred taste to them if you do not just cook the zucchini until it is tender. Remove from wok and set aside.
4 Boneless Skinless Chicken Breasts
1/4 cup of your favorite Teriyaki Marinade (tonight I used Soy Vay Island Teriyaki)
1-2 teaspoons Wok Oil (or other oil)
Slice chicken into thin strip or bite size pieces, whichever you prefer. Make sure the pieces are about the same size to ensure even cooking. Place the chicken in a bowl with the marinade. Let the chicken marinate as you make the above items. Once you have cooked the fried rice and the zucchini and have set them aside, add more oil to the wok or pan. Allow the oil heat up again. Add the chicken and cook until it is no longer pink in the middle. I add all the chicken in at once, most people say that this boils the chicken instead of saute it. This may be true and if you wanted you can cook it in separate batches. I do not do it because I do not really have the time to cook chicken in batches and it comes out tasting good anyway!