LaCook - Teriyaki Chicken with Steamed Rice

8 Servings

Directions:

	1.	Cut chicken into 1 x 1½ -inch small chunks. Thickness about 1/4-inch. Place flour and black pepper in a re-seal-able plastic bag. Dip all the chicken chunks in the milk, then put in bag; shake well. Place coated chunks on a cookie sheet (see picture below). Set aside.


	2.	Heat 2 cups oil to 350° F in pan, fry chicken chunks in oil until golden brown. Use slotted spoon to remove chicken from oil. Place fried chicken nuggets on paper towel to drain oil.


	3.	Pour ½ cup teriyaki sauce into a pan, add chicken nuggets. Stir constantly until teriyaki sauce dry out. Sprinkle with sesame. Stir to mix well. Set aside.


	4.	Cut red and green bell peppers into 1 x 1½ -inch pieces as shown.

What you'll need:

	3	skinless, boneless chicken breasts. (About 1.5 lbs)
	2	red bell peppers
	2	green bell peppers
	¼	lb Chinese peas (also known as sweet peas and snow peas)
	3	sticks of celery
	1	tablespoon white sesame seeds
	3	medium size carrot
	1	medium size onion
	½	cup pineapple chunks
	1	bunch cilantro
	½	teaspoon black pepper
	½	cup teriyaki sauce
	2	cups and 2 tablespoons corn oil
	1	cup all-purpose flour
	1	cup milk
	4	cups cooked rice

Directions (continued):

	4.	(Continued)
		Cut celery as shown.


		Cut carrot into small disks as shown.


		Cut onion into 1 x 1½ -inch pieces as shown.


	5.	Heat 2 tablespoons oil in stockpot, stir-fry onion for 2-minute or until light brown. Add red and green bell peppers, celery, carrot, and Chinese peas. Stir 2 minutes or until vegetable colors turns darker. Add teriyaki chicken, stir to mix well. Add pineapple chunks. Mix well.

	6.	Remove from heat. Prepare on plate, sprinkle with sesame, garnish with cilantro. Serve with steamed rice. Makes 8 servings.