Teriyaki Chicken
Portion Size: 3 oz. beef and ½ cup rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pounds boneless skinless chicken breasts or thighs. | Trim all visible fat, cut into thin strips |
| 1 Bottle low sodium teriyaki baste and glaze sauce | Or see recipe in cookbook for sauce |
| 1 Teaspoon oil | |
| 2 Garlic cloves, minced | |
| 8 to 12 green onions | |
| 4 Cups hot cooked brown rice |
Always check each ingredient to be sure it is gluten free
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large skillet or wok. | |
| 2 | Add chicken and garlic. | |
| 3 | Sauté until chicken is no longer pink. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
| 4 | Add green onions and sauté for 2 more minutes. | |
| 5 | Add teriyaki sauce and heat until bubbly. | |
| 6 | Serve over rice. |
Posted in Chicken Dinner Recipes
