Grocery List
Chicken tenders
Teriyaki rice (I use Uncle Ben's Ready Rice
Frozen broccoli florets (I just use Giant Eagle brand)
Ken's Steak House Lite Asian Sesame Salad Dressing with Ginger & Soy
2 Eggs Make it
*First marinate the chicken in about 1/3 the bottle of the Asian dressing for at least 20 minutes. I just put it in a glass dish and stick it in the fridge.
*When ready to start cooking, you'll need to use 2 medium to large skillets and put them on 6 or medium heat depending on your stove. Put a little olive oil in the bottom of each skillet to prevent sticking (probably a tsp to a Tbsp, just so bottom is covered, don't put in too much!).
* In one skillet, dump all of the chicken dish into this skillet once the skillet is hot (marinade and all). Cook until no longer pink.
*In the other skillet put in the packet of rice and a little bit of the Asian dressing (about a Tbsp) Let this warm up a little bit.
*While chicken and rice are cooking put frozen broccoli in microwave safe bowl. I use about 2 cups of broccoli or half a steam-in-the-microwave size bag. Put a little water in the bottom, about 1/4 inch and put a paper towel over and microwave until tender. Usually 2 to 2 1/2 minutes.
*While the broccoli is microwaving, go back to the rice skillet and push the rice to one side of the pan and put the two eggs in scrambling them. Once they are cooked mix with rice.
*Once broccoli is done add that to the rice. Now put in more Asian dressing. This will be to taste but start off with small amounts and add. One time I put in too much and it was overpowering.
*By now the chicken should be cooked. Take the chicken tenders out of the pan and cut (on cutting board or glass plate) into small chunks (about 1 inch cubes). Add the chicken to the rice. Cook for another minute or two and keep stirring.
*Enjoy a yummy dinner!
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