Chicken Teriyaki

Chicken Teriyaki is one of my favorite standby meals. It is easy to make, frugal, filling, and you can vary it in a lot of different ways.

2 cups cooked chicken meat (great use for your cooked chicken planned-overs)
2 cups cooked rice (this can be cooking while you prepare the rest)

Saute your choice of vegetables in a small amount of oil in a skillet over medium high heat. Some of my favorites are carrots, celery, green peppers, and water chestnuts. Once tender crisp, add the following mixture:

2 cups water
1/4 c. soy sauce
1 tsp ginger
2 tbsp sugar
2 tbsp cornstarch

Bring to a boil. Add the chicken. Continue to cook stirring, until mixture is thickened. Serve over rice with additional soy sauce.


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