This is so easy and fast to make that it will be my favorite standby on a busy days in any season. When I say fast I mean fast, provided that you have teriyaki sauce on hand.
Ingredients:
4 skinless and boneless chicken thighs, cut into bite sized pieces
4 green onions (scallions) cut into 1” pieces
4 fresh or 8 canned water chestnuts, halved and sliced
3 Tbs. Teriyaki sauce.
2 cups rice
Directions:
Marinate the chicken pieces in teriyaki sauce and keep refrigerated.
Steam the rice, fluff it up and keep warm.
When rice is ready, heat up dry wok or non-stick frying pan and when very hot drop in marinated chicken. Stir to cook on all sides for 2 minutes.
Add green onions and water chestnuts and stir fry for additional 3 minutes.
Remove to preheated plate or bowl and serve with rice.
Nice addition to this meal is simple cucumber salad consisting of 1/2 an English cucumber sliced thin and tossed in dressing made with 1 Tbs. Mirin and 1 Tbs. seasoned rice vinegar.
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