Yields 1 pie

Serves 8

CHICKEN TERIYAKI FRIED RICE

30 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

• 4 boneless skinless chicken breasts
• 1 (12 ounce) bottle Teriyaki Marinade with Pineapple Juice
• 2 Tablespoons olive oil (or vegetable oil)
• 1 cup broccoli florets
• 1 orange bell pepper (diced)
• 1 red bell pepper (diced)
• 1/2 onion (diced)
• 4 carrots (sliced)
• 3 teaspoons minced garlic
• 3 cups cooked rice
• 1 (11 ounce) can Niblets corn (drained)
• 1/2 cup frozen peas (thawed)
• 1 (8 ounce) can pineapple tidbits (drained)

Instructions

1. Cut the 4 boneless skinless chicken breasts into bite sized pieces.
2. Place in a mixing bowl and pour 1/2 the bottle of Teriyaki sauce with pineapple over the chicken.
3. Let marinade for about 15 minutes.
4. Then place in a skillet and cook over medium heat until cooked through. (No longer pink in the middle.)
5. Transfer chicken to a plate so you can use the skillet.
6. Prepare all of the veggies by chopping and dicing them.
7. Add olive oil or vegetable oil to the skillet and then add in the broccoli, orange bell pepper, red bell pepper, onions, and carrots. Cook until tender.
8. Then add in cooked rice, corn, peas, and pineapple. Cook over medium heat until warm.
9. Add the chicken back into the skillet with the veggies. Cook until all is heated through, stirring every few minutes.