This turned out to be the best teriyaki chicken that I’ve ever made.
Try this one for your family, and they’ll be asking for it on a regular basis. It’s also a pretty inexpensive meal, and even more so, if you use left over chicken.
I started with flash frozen chicken tenderloins (fresh organic is better). These frozen tenderloins cost about $10 or $11 for a 3lb bag. With the addition of the veggies, and rice, this teriyaki chicken is a delicious and full meal that you can easily adjust for one or many.
Put the chicken in a skillet with about 1 tbsp of olive oil an 1 Tblsp butter. Season to your liking… I use sea salt and coarse ground black pepper.
Next, add freshly chopped garlic. Pictured below is elephant garlic. The large size is easier than several smaller cloves but in reality, it’s not “true garlic.” Either type you decide to use, dice it up nice and small, and add it to the pan.
If you are fortunate enough to be able to have your own garden, that’s excelent! I pulled some fresh carrots… wow what a difference in flavor than the ones that are store bought.
Slice them in half first, so that they will lay flat and stable when you cut them up.
Cut them into slivers, about 1/8 inch thick, and diagonally across.
add ’em to the pan…
Chop up some fresh red onion, and add those as well. Just keep everything simmering on a medium heat.
Next, cut up some Pasilla peppers, red bell peppers, green bell peppers, and celery.
The addition of pineapple chunks really sets off the flavors, by adding a bit of sweet, to the slightly spicy pasilla pepper.
Once the onion has had a chance to cook a bit, add Kikoman’s Teriyaki sauce, and about 1/4 tsp of Worchestershire sauce, and wait for it to get hot again, and then add the rest of your vegetables, not the pineapple yet.
If you want to add a bit of spice to this dish, just add some cayenne pepper. But remember, the longer you cook it, the hotter it gets, so be gentle with it, or wait, and add it to your plate.
Measure out the water for your rice, and boil some of the pineapple chunks in the water for about three minutes, so that the water will flavor the rice a bit.
While waiting for the rice to be done, keep an eye on the terriyaki chicken, so that it doesn’t boil.
You want to make sure that you end up with plenty of sauce, so you may need to add a bit of water towards the end. If you do, make sure it heats back up before you serve it up.
Well, there it is… Teriyaki Chicken… better than anything you could get at a restaurant, and it only takes about a half hour to make.
It’s cheap, easy to make, and absolutely delicious. Enjoy!
Frozen Chicken Tenderloin Tips and Information:
1. Wash hands. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minute. Pat dry. Wash hands.
2. Heat 1 tablespoon oil in large skillet over medium; add chicken; cover and cook, turning occasionally, 10 to 12 minutes or until browned
Nutrition Facts Per Serving
Calories from Fat 5
% Daily Value based on a 2,000 calorie diet
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Cholesterol 40mg 13%
Sodium 180mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 19g 38%
Vitamin A 0%
Vitamin C 0%