Solo Teriyaki Chicken Pilaf

Name: Solo Teriyaki Chicken Pilaf
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 serving(s)
Ingredients: 1 boneless skinless chicken breast; 1 teaspoon gingerroot, diced; 1 garlic clove, smashed and diced; 1 tablespoon soy sauce; 1 tablespoon sherry wine; 1 teaspoon sugar; 1 (4 ounce) can mushrooms, sliced; 1/3 cup raw rice (NOT instant); 1 teaspoon cooking oil; chicken stock

(3)

Recipe by Bill Hilbrich

When this recipe was rewritten, and retitled by the editors of Taste of Home in one of their 2009 cookbooks, they went with a different Pilaf procedure. Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional.

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READY IN: 50mins

SERVES: 1

UNITS: US

INGREDIENTS

Nutrition

1

boneless skinless chicken breast
1

teaspoon gingerroot, diced
1

garlic clove, smashed and diced
1

tablespoon soy sauce
1

tablespoon sherry wine
1

teaspoon sugar
1

(4 ounce) can mushrooms, sliced
¹⁄₃

cup raw rice (NOT instant)
1

teaspoon cooking oil
chicken stock

DIRECTIONS

Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
Heat a shallow pan with a tight fitting cover and add the cooking oil.
Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
Stir until the rice is mixed with the oil and then add the liquid.
Cover, and reduce flame to the lowest level.
Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.

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