Teriyaki Chicken and Rice

A simple, economical, and fast chicken dish, with Asian influence. Way better than take out, and better yet you made it yourself. This is always a big hit, and instead of a meal you can cook the chicken the same way and place them on skewers as an appetizer (omit rice and vegetables).

Ingredients:
6-8 Boneless skinless chicken breast tender strips
1c teriyaki sauce
Garlic powder
Salt
Black pepper
Sugar peas
Water chestnuts (sliced)
1 green bell pepper



Prep:
Slice your chicken tenders into 1 inch cubes
Sprinkle chicken with garlic powder, salt, and pepper, mix them all to coat and place in refrigerator for 30 mins
Slice your bell pepper into thin long sections
Drain the water from the can of your sliced water chestnuts

Cooking:
Steam your white rice according to the side of the package…basic stuff.
Steam your vegetables until cooked, yet firm
Place your chicken in a hot pan with a bit of olive oil over medium heat
Cook for about 3-4 mins making sure to cook evenly on both sides
Add your teriyaki sauce and vegetables to the chicken and let cook for another 4-6 mins until chicken is cooked yet moist.

Serving:
You can either place your rice in a bowl and place your chicken with the sauce on top of it to serve teriyaki bowls. You can serve it on a plate, using an ice cream scoop or small bowl to shape the rice on the plate, and make it look nice, and place the chicken over the rice or on the side.