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teriyaki chicken with brown rice
for the rice:
2 cups chicken stock
1 tablespoon butter
1 cup brown whole grain rice
for the sauce:
1 cup chicken stock
1/3 cup tamari or soy sauce
3 tablespoons mirin (rice wine)
3 tablespoons dry sherry
2 tablespoons worcestershire sauce
3 tablespoons sugar
2 thin slices of fresh ginger root (i used dry ginger)
1 large clove garlic, crushed (i used minced)
for the chicken:
2 tablespoons canola oil
4 boneless, skinless chicken breasts (i used chicken strips)
sea salt and course black pepper
2 medium frying peppers, such as cubanelle, or anaheim, seeded and cut into strips (i used bell peppers because i had them from my garden and they needed to be used.)
in a small pot, bring the stock and butter to a low boil. stir in the rice and cover. reduce heat to low simmer and cook for about ten minutes until rice is tender.
place the sauce ingredients in another small pot and bring to a boil. let the sauce reduce by about half, 15 minutes at medium heat, at a low boil. (be careful it is a low boil! if it boils over, it makes a huge sticky mess...not that i would know.)
add about 2 tablespoons cooking oil to a skillet and heat over medium-high heat. season the chicken with light salt and more aggressively with pepper. cook for about 8-9 minutes, turning occasionally. remove. add the peppers and stir for 2-3 minutes, letting them remain tender-crisp. add the scallions and toss for one minute more. remove from the heat.
slice the chicken breasts into 1/2 inch thick pieces (or just use the strips from the start.)
arrange the rice on plates or in shallow bowls and top with peppers, scallions and chicken. drizzle the sauce evenly over the chicken and rice, then serve.
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