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Teriyaki Chicken With Sticky Rice

Alan Faneca: "Healthy, delicious, and you can easily adjust the recipe for your taste. This is a favorite of mine during off-season training."

  • 2 cups uncooked rice
  • Dash of sesame oil
  • 3 tablespoons vegetable oil
  • 4 large boneless chicken breasts, cut into slices
  • 1 bottle thick teriyaki marinade
  • 3 tablespoons sesameseeds, toasted
  • 2 packages frozen chopped broccoli
  • 1 large onion, coarsely chopped
  • Salt and pepper to taste
  • Toasted salted cashews

    Prepare the rice using the package directions. Set aside and keep warm. Heat the sesame oil and vegetable oil in a skillet. Add the chicken and cook until cooked through; drain. Return the chicken to the skillet. Pour the marinade over the chicken. Sprinkle the sesame seeds over the chicken.

    Cook the broccoli using the package directions. Spray a skillet with nonstick cooking spray. Add the onion. Sprinkle with salt and pepper. Saute until the onion is tender.

    Layer the rice, broccoli, onion and chicken evenly in 4 individual serving bowls. Spoon any remaining sauce from the chicken over the layers. Garnish with cashews. Serve immediately.

    Makes 4 servings.

    Julie Faneca in "Heinz Field Cookbook"

    Thursday, September 04, 2003

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