Teriyaki Chicken Broccoli and Brown Rice

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Teriyaki Chicken Broccoli and Brown Rice

  • 3 chicken breasts, pounded thin and sliced
  • 4 broccoli crowns, chopped
  • Mr. Yoshida’s Marinade & Cooking Sauce
  • Sesame or other oil
  • 1 1/2 cups brown rice
  • scant 3 cups water
  • 2 teaspoons chicken bouillon

Pound chicken breast thin then place in a Ziploc bag with Mr. Yoshida’s Marinade & Cooking Sauce.  Allow the meat to soak up the marinade for at least one hour or overnight in the refrigerator.  Before preparing this dinner, slice using kitchen scissors and place back in the refrigerator.  Cook brown rice as directed.  Add 2 teaspoons chicken bouillon to the water.  I prefer to rinse the brown rice well and cook the brown rice for 8 minutes on high in my Cuisinart pressure cooker, then allow the steam to release naturally.  Remove chicken from the Ziploc bag and discard the marinade.  Heat the sesame oil in a large skillet and cook on medium heat until the chicken reaches 165F.  Add the chopped broocoli, 1/4 cup water and an additional 1/4 cup Yoshida’s Marinade.  Bring to a gentle boil and allow the broccoli to steam.  Turn off the heat when the broccoli is tender crisp.  Serve over brown rice.

photo courtesy firstbiteblog