| | Directions | | Rinse and trim any visible fat from chicken. Cube into 2" pieces. In a lg. skillet or Wok on medium heat, combine 1 tsp. oil, teriyaki, 2 T. soy, ginger, sesame seeds, and chicken pieces. Cook 20-25 minutes. Pour into a serving dish. Prepare rice per directions on box, set aside. Add 1 T. butter, onion, and zucchini to skillet/Wok. Turn heat to med-high, and cook 10 minutes or until vegetables are tender. Add 1 T. butter, 1 T. soy, and cooked rice to vegetables in skillet, toss well. Using spatula, push rice and vegetable mixture to one side of skillet. Add 1 tsp. oil to empty side of skillet. Pour in beaten eggs and scramble done. Mix into rice mixture. Serve rice and vegetables with chicken. Optional: Can add steamed broccoli florets and grated carrots in with veggies. |
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| Ingredients | | - |  | 4 boneless, skinless chicken breast |
| - | | 1/4 cup teriyaki sauce |
| - | | 2 tablespoons soy sauce + 1 T.(for rice) |
| - | | 1 teaspoon ginger |
| - | | 1 teaspoon sesame seeds |
| - | | 1 sweet onion, quartered (large) |
| - | | 4 zucchini squash, unpeeled & diced |
| - | | 1 cup instant white rice |
| - | | 1 tablespoon butter + 1 T.(for rice) |
| - | | 3 eggs, beaten |
| - | | 1 teaspoon oil + 1 teaspoon(for eggs) |
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