Teriyaki Chicken with Brown Whole Grain Rice

by Rachael Ray Show Staff 9:00 AM, December 27, 2013


Aired December 27, 2013

Serves Serves 4
For the Rice: 
1 1/2 cups chicken stock 
1 tablespoon butter 
1 cups brown whole grain rice 
For the Sauce: 
1 cup chicken stock 
About 1/3 cup Tamari or soy sauce 
About 3 tablespoons Mirin (rice wine)
About 3 tablespoons dry sherry
About 2 tablespoon Worcestershire sauce 
3 tablespoons sugar 
2 thin slices fresh ginger root
1 large clove crushed garlic 
For the Chicken: 
2 tablespoons high-temperature cooking oil, such as peanut or canola 
4 pieces boneless, skinless chicken breast 
Sea salt and coarse black pepper 
2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips 
1 bunch scallions, cut into 2 inch pieces 
In a small pot, bring stock and butter to low boil. Stir in rice and cover, reduce heat to low simmer and cook 2 minutes. Turn off heat, do not remove lid and let stand 10 minutes.
Place sauce ingredients in another small pot and bring to a boil. Let reduce by about half, 15 minutes at medium, at a low boil.  

Add about 2 tablespoons cooking oil to a skillet and heat over medium-high heat. Season chicken with light salt and more aggressively pepper, cook 8-9 minutes, turning occasionally, remove. Add peppers and stir 2-3 minutes but let them remain tender-crisp. Add scallions and toss 1 minute more, remove from heat. 

Slice chicken across the breast into piece 1/2-inch thick.

Arrange rice on plates or in shallow bowls and top with peppers, scallions and chicken. Drizzle the sauce evenly over the chicken and rice, and serve.
Around the Web