Home Cooking Recipe – Chicken Teriyaki with Cashew Pineapple Rice

Recipe – Chicken Teriyaki with Cashew Pineapple Rice

Portion

Total Yield

Quantity

Ingredients

1 cup

Teriyaki sauce

¾ cup

Pineapple juice

½ cup

Brown sugar

½ cup

Vinegar

1 teaspoon

Garlic powder

¼ cup

Worcestershire sauce

½ cup

Japanese salad dressing

1-11/2 lb

Boneless chicken breasts

¾ cup

Cashew pieces

4 ounce can

Crushed pineapple

Procedure:

  1. Mix the first 7 ingredients and bring to a boil.
  2. Cool; divide in half.
  3. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later.
  4. Prepare white rice for 4 people, as instructed on bag.
  5. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
  6. Stir can have crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
  7. Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snow peas, water chestnuts, cauliflower, broccoli and carrots.)