Teriyaki Chicken, Vegetables and Rice

chick-brocc-top

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.
chick-brocc-veg

Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.

4 servings 


chick-brocc-bot

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

7 thoughts on “Teriyaki Chicken, Vegetables and Rice”

  1. 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:)

  2. 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!

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