Description
Slightly sweet, slightly spicy, a little bit tangy….this scratch made teriyaki sauce leaves the chicken juicy and tender. You can dice the finished chicken into bite sized pieces or shred easily with two forks. This is delicious served over the included rice or baked into a casserole!
Kits can include, carrots, onions, broccoli, pineapple, sesame seeds, molasses, pineapple juice.
Thaw overnight in fridge. Add contents of bag with 2 or 4 1/2 cups water depending on the size of the meal you are preparing. Cook on low 4-5 hours. Serve over rice…delicious with fresh green onions.
Rice: Bring 4 cups water to a boil over medium high heat. Add a pinch of salt and 1 tbs butter then the included rice. Give it a stir. Cover it, turn the heat to low, wait 25 minutes. When done, fluff with a fork!
This dish can also be made as a casserole. Layer the dry rice in the bottom of a greased baking dish. Add in chicken breast then the contents of sauce and veggie bag with 1 1/2 cups water. Stir gently just to combine then cover in foil. Bake at 375 for 40-45 minutes DO NOT UNCOVER WHILE BAKING!! The steam is important. I like to shread the chicken once done but other than that it’s ready! Get a bowl. 🙂
Reviews
There are no reviews yet.