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Ingredients
1 Cup rice
4 Chicken thighs, cooked & shredded
(I recommend Crockpot Chicken Teriyaki, See below)
1 Onion, diced
2 Garlic cloves, minced
1/2 Cup frozen peas
4 Carrots, diced
2 Eggs
3 Tablespoons sesame oil
1/4 Cup soy sauce
Sesame seeds, optional
Instructions
Prepare 1 cup rice with two cups chicken broth in a rice cooker or on the stovetop.
Heat sesame oil in a large skillet over medium heat; add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
Crack eggs into pan and scramble, mixing with vegetables.
Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.
Crockpot Teriyaki Chicken
Ingredients
4 Boneless, skinless chicken thighs
1/2 Cup sugar
1/2 Cup soy sauce
3 Tablespoons cider vinegar
3/4 Teaspoon garlic, minced
Salt & pepper
Preparation
Whisk together sugar, soy sauce, vinegar, and garlic.
Season chicken breasts with salt & pepper and arrange in basin of crockpot.
Pour sauce over chicken and cook on HIGH for 2 hours.
Remove chicken from crockpot and shred with two forks.
Serve with your favorite vegetables and steamed rice.