Sunday, May 26, 2013

Asian Chicken Rice

Originally I had planned on my weekly menu to make teriyaki chicken and fried rice then I changed my mind and made this one dish meal instead.  It was very yummy and the family really enjoyed it.
  
Awhile back I posted a recipe for Korean Pork… which was amazing. The recipe can be found HERE. This is a little twist on this recipe that turned out so yummy. 

Asian Chicken Rice
2 lbs boneless, skinless chicken (breasts or thighs), cut into bite size pieces
1 batch Korean Marinade
5 to 6 cups cooked brown rice
1 large onion, diced
1 red or yellow pepper, chopped
1 bunch of celery sliced
5 to 6 mushrooms, sliced
2 to 3T coconut oil (or olive oil)

Put chicken in a bowl and cover with about 1 cup or so of the Korean Marinade. Put in fridge and let marinade as long as possible (2 to 6 hours). While chicken is soaking in marinade cook a pot of brown rice (info HERE).

At dinner time heat a large stock pot (6 to 8qt) and add oil. Add veggies and cook for a few minutes until veggies start to soften. Add chicken and marinade. Continue cooking until chicken is fully cooked.

Add 5 to 6 cups cooked brown rice. Taste and add more reserved marinade sauce until it tastes right to you. :)

Here it is in pictures (I accidentally had my camera set to wide screen so the pictures turned out a bit unique! ha, ha..) ..

Cover chicken with marinade….


Cook rice…



Sauté veggies…


Add chicken & marinade and cook until chicken is done and veggies are soft…



Serve with egg rolls (I bought these egg rolls or if you want you can make those too… click HERE to see how)…






 

2 comments:

  1. Sounds yummy! I LOVE Oriental food and never tire of it:)
    Love your new header photo--beautiful!
    Blessings,
    Aimee

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    Replies
    1. Thanks Aimee! The header photo was taken by my daughter Sierra.. :) Crystal :)

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