Yum

Saturday, September 18, 2021

Chicken Teriyaki Fried Rice/#OurDinnerTable

We are talking about rice recipes today, and I have a tasty Chicken Teriyaki Fried Rice recipe to share with you! This rice dish is easy to make, because most of the ingredients are prepped before you start to cook. You can prepare them early in the day, toss them in the fridge, and quickly put it all together before dinner. I used a boil in the bag rice, making this meal simple and quick.



Chicken Teriyaki Fried Rice
(printable recipe at end of page)

1 bag uncooked White Rice
1 pound raw Chicken Breast
Black Pepper
1/2 teaspoon Garlic Powder
1 tablespoon Butter
1 ear Fresh Corn on the Cob
Salt
Pepper
1 stalk Green Onion
1/2 package Fresh Broccoli
1 tablespoon Butter
3 fresh Eggs
Teriyaki Sauce



Cook the rice according to the package directions. Drain and set aside. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom. You will have two slices of chicken. 

Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a frying pan until they are done. 
Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized. 

Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl as you cut the kernels off otherwise they tend to fly around the counter and floor. You can also cut a little bit from the tip of the corn to make it stable to cut the bottom of the corn cob off.

Chop a stalk of green onion into little pieces. Set aside.

Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, but you don't want it too soft.

Place a pat of butter in a large skillet. Heat the pan on medium heat.  Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Turn the ingredients around the pan as they are cooking. Add the raw eggs to a small bowl and beat them with a fork or small whisk. Pour the egg mix in with the ingredients. Use a spatula to turn the ingredients over. The goal is to coat the ingredients with the egg as it cooks.

Toss and turn the ingredients in the pan until the eggs are fully cooked. Right before your eggs look done, add the teriyaki sauce.

Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!

How to prep the ingredients so this recipe is quick and easy when you want to serve dinner:
~ Boil the rice and cook the chicken breast earlier in the day or even the night before you will use it. 
~Cook the corn on the cob. Cut the kernels off the cob now or right before making your dish.

These are just a couple things you can do ahead to save time on a busy night. 



Thank you for stopping by today! I hope you enjoyed this recipe! Check out all the chicken recipes listed below from my blogging friends! Then scroll down for a printable copy of this family favorite recipe!


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!



Thank you for visiting The Freshman Cook today! I hope you found what you are looking for! If you have any questions, please email me at thefreshmancook@hotmail.com



chicken, dinner, lunch, food for a large group, rice dish, broccoli

dinner, lunch
Japanese
Yield: 3-4
Author: The Freshman Cook
Chicken Teriyaki Fried Rice

Chicken Teriyaki Fried Rice

This tasty dish will make your dinner time decision easy! Full of flavor, start with a chicken breast, add veggies, rice and egg for a bowl full of amazing flavor !

Ingredients

Chicken Teriyaki Fried Rice
  • 1 bag uncooked White Rice
  • 1 pound raw Chicken Breast
  • Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 1 tablespoon Butter
  • 1 ear Fresh Corn on the Cob
  • Salt
  • Pepper
  • 1 stalk Green Onion
  • 1/2 package Fresh Broccoli
  • 1 tablespoon Butter
  • 3 fresh Eggs
  • Teriyaki Sauce

Instructions

  1. Cook the rice according to the package directions. Drain and set aside.
  2. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom.
  3. You will have two slices of chicken.
  4. Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a large frying pan until they are done.
  5. Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized.
  6. Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl or on a plate as you cut the kernels off.
  7. Chop a stalk of green onion into little pieces. Set aside.
  8. Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, to make sure the broccoli doesn't overcook.
  9. Place a pat of butter in a large skillet. Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Add the raw eggs to the pan, mixing it in with the ingredients. Heat the pan on medium heat, turning the ingredients. The eggs will cook at this time. Add teriyaki sauce and stir into mix.
  10. Toss and turn the ingredients in the pan until the eggs are fully cooked. Once the eggs are done, your dish is done.
  11. Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #ChickenTeriyakiFriedRice

Saturday, September 4, 2021

Chicken Tortillas

Welcome to The Freshman Cook! Today I am joining a group of blogger friends to celebrate our Favorite Chicken Recipes, and I want to share mine with you also. 

Most people who love chicken, have a favorite chicken meal. It may be fried chicken, or maybe chicken and rice, or your favorite just might be my favorite, Chicken Tortillas! 

No matter what your favorite chicken dish is, chicken is delicious, easy to prepare, very versatile, perfect for a fancy meal or a weeknight dinner, and loved by almost everyone. 


Chicken Tortillas
(makes 2 full tortillas)
(printable recipe at end of page)


Ingredients:
1-1.5 pound fresh raw Chicken 
SW Chipotle Seasoning
2 Cobs of Corn
1 tbl. Jalapeno Pepper
Butter
2-3 tablespoon White Onion
Salt and Pepper
2 tablespoon Roma Tomato
1 slice White Onion
2 flour Tortillas
Sour Cream
Avocado



Heat your grill to 350 degrees, or medium high. Cut the chicken breast into pieces as shown.  Sprinkle them with Southwest Chipotle seasoning. I use it because it tastes great, and you can sprinkle as shown above. It has a little bite, but it is not overwhelming or too hot. It is also salt free!

Once the grill is ready, place the chicken, the pepper and the corn on the grill. Rub the corn with butter, and then lightly sprinkle the chipotle seasoning onto the corn. 

Keep turning the pepper over as it chars the outside of the pepper. Once the chicken is finished cooking, let it sit, off of the heat for 5 minutes. Slice the chicken before serving.

Cut the corn kernels from the cob. Set the kernels aside in a medium bowl.

Split the jalapeno down the center. Remove the seeds.

Remove the outer skin, and throw it away. Now you are left with the beautiful and tasty inside of the pepper.


Slice 3 slices of onion and chop them into small pieces. Chop the tomato the same way.

Mix all the ingredients together in a bowl. Add salt or pepper, if desired. Refrigerate until ready to eat.

 
Take another slice of white onion, cut into small pieces, and cook until a little brown.

Place tortillas on grill until warmed and slightly browned.

Add sour cream and avocado slices for a fantastic meal! Slice the chicken, roll up a tortilla and enjoy your Chicken Tortillas!


Thank you for stopping by today. Chicken Tortillas are one of my favorite meals, and I hope you enjoy this recipe!

Keep scrolling down the page to find more favorite chicken recipes from my blogging friends. Towards the end of the page is a printable recipe of the Chicken Tortillas! Thank you for stopping by!








We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!



chicken, tortillas, onions, dinner, chipotle seasoning, corn, tortillas, sour cream, avocado,
lunch, dinner, dinner party,
Yield: 2
Author: The Freshman Cook
Chicken Tortillas

Chicken Tortillas

These Chicken Tortillas are full of amazing flavor, and make a delicious meal for two, or increase the ingredients for as many people as you are serving.

Ingredients

Chicken Tortillas
  • 1.5 pound fresh raw Chicken
  • SW Chipotle Seasoning
  • 2 Cobs of Corn
  • 1 tbl. Jalapeno Pepper
  • Butter
  • 3 tablespoon White Onion
  • Salt and Pepper
  • 2 tablespoon Roma Tomato
  • 1 slice White Onion
  • 2 flour Tortillas
  • Sour Cream
  • Avocado

Instructions

  1. Heat your grill to 350 degrees, or medium high. Cut the chicken breast into pieces as shown. Sprinkle them with Southwest Chipotle seasoning. I use it because it tastes great, and you can sprinkle as shown above. It has a little bite, but it is not overwhelming or too hot. It is also salt free!
  2. Once the grill is ready, place the chicken, the pepper and the corn on the grill. Rub the corn with butter, and then lightly sprinkle the chipotle seasoning onto the corn.
  3. Keep turning the pepper over as it chars the outside of the pepper. Once the chicken is finished cooking, let it sit, off of the heat for 5 minutes. Slice the chicken before serving.
  4. Cut the corn kernels from the cob. Set the kernels aside in a medium bowl.
  5. Split the jalapeno down the center. Remove the seeds.
  6. Remove the outer skin, and throw it away. Now you are left with the beautiful and tasty inside of the pepper.
  7. Slice 3 slices of onion, and chop them into small pieces. Chop the tomato the same way.
  8. Mix all the ingredients together in a bowl. Add salt or pepper, if desired. Refrigerate until ready to eat.
  9. Take another slice of white onion, cut into small pieces, and cook until a little brown.
  10. Place tortillas on grill until warmed and slightly browned.
  11. Add sour cream and avocado slices for a fantastic meal! Slice the chicken, roll up a tortilla and enjoy your Chicken Tortillas!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Chicken Tortillas