Ohhh how I’ve been craving Asian food. I love everything about cooking just about anything of the Asian variety. Not only is it delicious, but it’s also pretty cost efficient more or less, and I always love to save a dollar. I had shrimp on hand, so I chose to make shrimp fried rice with my chicken teriyaki, but you could always opt out for plain fried rice. I also made my teriyaki sauce from scratch, but if you want to grab a bottled teriyaki sauce to skip a few ingredients, I highly recommend the Kikkoman Teriyaki Baste and Glaze. From start to finish, this meal took me a little bit less than an hour to prepare (45 minutes would be my guess) and on a scale of 1 to 10, this meal was a 20!
1/4 c. rice wine vinegar
1 tsp. sesame oil
1 1/2 tbsp. honey
3 cloves garlic, minced
4 tsp. finely minced fresh ginger
2 tsp. cornstarch
(For the Chicken)
Extra-virgin olive oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
Freshly ground black pepper
White or Parboiled Rice
1 Bag of small or medium shrimp
Sesame seeds, for garnish
Sliced green onions, for garnish
Steamed broccoli, for serving (optional)
1. Mix the sauce in a medium bowl. Combine soy sauce, rice wine vinegar, sesame oil, honey, garlic, ginger and cornstarch. Whisk the ingredients until they’re smooth.
2. Season your chicken with salt and pepper. In a large skillet, over medium heat, heat olive oil and add chicken. Cook until golden and almost cooked through, about 10 minutes.
3. Pour the sauce mixture over your chicken and simmer until sauce has thickened slightly and chicken is cooked thoroughly. Garnish with sesame seeds and sliced green onions. Serve with rice and an option of steamed broccoli.
DIRECTIONS (Shrimp Fried Rice)
1. Chop green pepper and yellow onion. Season your shrimp with salt, pepper, and ginger and put aside.
2. Boil your rice until evenly cooked, and set aside for cooling
3. Coat your pan with olive oil over medium heat, and add in your minced garlic, followed by your onion and peppers. Add shrimp to your pan and cook until pink. Add mixed vegetables and heat until thoroughly cooked. Remove from pan.
4. Coat your pan with olive oil. Fry your eggs until thoroughly cooked, and add in your cooked ingredients.
5. Add in your cooled rice and stir. Add in soy sauce while stirring, and season with salt and pepper to taste.
*Disclaimer. This is NOT a sponsored post. All thoughts and opinions are truly my own and I have not been compensated.
For more recipes from The Chic Kitchen, Check them out here!