Prepare 1 cup basmati rice with 2 cups chicken broth in a rice cooker or on the stovetop. Place in refrigerator to cool completely.
Heat sesame oil and butter in a large skillet over medium heat; add onion, garlic, peas, and carrots. Cook until carrots are tender.
Crack eggs into pan and scramble, mixing with vegetables.
Add chilled rice, chicken, and soy sauce to pan, stir to combine and heat through, remove from heat and serve topped with sesame seeds.
12/17/16
Crockpot Teriyaki Chicken (2)
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.