This dish for supper incorporated mushrooms and broccoli which needed to be used, roasted chicken breast which I always have in the freezer, and some tasty Asian condiments. I added the dried cranberries and walnuts for extra crunch and color. A very tasty and satisfying meal.
TERIYAKI CHICKEN, VEGETABLES AND RICE
- 1 tsp olive oil
- Large sweet onion, sliced
- 1 cup mushrooms, sliced
- 2 cups broccoli florets, steamed fork tender
- 1 cup cooked chicken breast, shredded
- ½ tsp. sesame oil
- Dash or two of Mongolian Fire Oil (optional)
- 1/4 cup teriyaki sauce
- 2 Tblsp. dried cranberries
- 2 Tblsp. chopped walnuts
- 4 servings of cooked rice
In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.
Add mushroom slices and cook until mushrooms start to soften. Sprinkle lightly with salt and pepper.
Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.
Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.
4 servings

Yum – I’m definitely going to try this one…Thanks and Happy Easter!
Such an attractive meal. Anyone would love to eat something that looked that good!
OMG, that looks and sounds so delicious! My husband would love it ( me too lol). That’s going to the top of my menu list for next month! Thanks so much for sharing, you always have great recipe’s! Hugz:)
I love the addition of cranberries and walnuts – I would have never thought of it and yet the next time my son-in-law makes teriyaki chicken – I’m having him add it!
That looks delicious and has a bit of everything in it.
Makes me hungry! Looks wonderful. Hugz:)
My husband would love this!!