Chicken Teriyaki with Cashew Pineapple Rice Recipe

Portion Total Yield
Quantity Ingredients Equipment
1 cup Teriyaki sauce Bowl
¾ cup Pineapple juice Knife
½ cup Brown sugar Chicken cutter
½ cup Vinegar Can opener
1 teaspoon Garlic powder Frying pan
¼ cup Worcestershire sauce
½ cup Japanese salad dressing
1-11/2 lb Boneless chicken breasts
¾ cup Cashew pieces
4 ounce can Crushed pineapple

Procedure:

1. Mix the first 7 ingredients and bring to a boil.
2. Cool; divide in half.
3. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later.
4. Prepare white rice for 4 people, as instructed on bag.
5. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
6. Stir can have crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
7. Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snow peas, water chestnuts, cauliflower, broccoli and carrots.)