Friday, January 11, 2013

Coking with Food Storage: Chicken Teriyaki

Whether you are cooking over an open fire, a propane cook stove or charcoal, this food storage recipe fits right in if there isn't any power or if you don't want to use any power.
That is because it is quick, extremely easy, and only has five ingredients!  Even better, all five of those ingredients come from a can, box, or bottle!

Chicken Teriyaki
1 to 2 lbs chicken (Commercially canned or home canned. I used home canned.) 
3 cups rice (I used minute brown rice.)
1 can of peas, drained (I don't have any home canned peas right now so I used store bought.)
2 1/2 cups chicken stock or broth (Home canned stock works well here but I don't have any right now so I used store bought.)
1/2 cup Teriyaki sauce (The recipe I have calls for 1/3 cup but we like it better with 1/2 cup.)

Heat the chicken in a skillet until thoroughly hot and the pieces are starting to brown. I added some garlic powder as well.

Add the chicken stock and peas and bring to a boil.

When boiling, add the rice and stir.

Return the broth to a boil and then reduce heat and cover. When cooking over charcoal or an open fire, reduce the heat by moving the skillet away from the heat source a bit. Simmer for 5 minutes.

When the rice is done, add the teriyaki sauce and mix well.

And it's ready from start to finish in about 15 minutes time!


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