Chicken Fried Rice

Jer came across this recipe on facebook and had to have it.  He printed the recipe and reminded me multiple times.  I started it the night before, making the chicken and the rice so that it would be ready for the next day.  It was slightly dry, so next time I would reserve more of the teriyaki chicken cooking liquid to add to the final dish.  The Teriyaki Chicken would also be a great recipe on its own served with rice.

Chicken Fried Rice

2 T sesame oil

1 small white onion - diced

1 cup frozen peas & carrots - thawed

2 eggs - beaten

2-3 chicken breasts - cooked & shredded

3 cup rice - cooked - preferably the day before

3 T soy sauce

Cook the chicken using the recipe below and grab 2-3 breasts, shred them with two forks, and set aside, reserve some liquid.  In a large wok, heat sesame oil and add onion, carrots, and peas, and cook until tender.  Slide the vegetables to the side and pour the eggs onto the other side.  Scramble the eggs and then mix everything together.  Add the rice and chicken and pour soy sauce on top.  Stir and fry until heated through and combined.  Add reserved teriyaki sauce to taste.

Teriyaki Chicken

3/4 cup sugar

3/4 cup soy sauce

6 T cider vinegar

3/4 tsp ground ginger

3/4 tsp minced garlic

1/4 tsp pepper

1 bag chicken breasts - thawed

1 1/2 T cornstarch

3 T cold water

In a crockpot, add sugar, soy sauce, cider vinegar, ginger, garlic, and pepper.  Mix well, then add trimmed chicken breasts.  Cook on low for 8 hours or high for 4 hours.  Optional: to thicken the sauce, in a small bowl, mix the cornstarch and water and add to the liquid in the crockpot.  Cook for a 10 more minutes.