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Beranda / Recipe: Perfect Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls

Recipe: Perfect Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls

Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls. Thai-style sweet and spicy pineapple fried rice with scrambled eggs and cashews. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance.

Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls How to make the best BEEF and VEGETABLES STIR FRY I cooking stir fry no talking I asmr. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast. Pineapple chicken fried rice recipe that's easy, delicious. You can cook Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls

  1. It's 1 of boneless skinless chicken breast cut into 1/2 inch strips.
  2. You need 1 bottle of teriyaki marinade.
  3. It's 1 of pineapple cored and cut into 1/2 inch slices.
  4. You need 2 of small bags or 1 large bag of frozen veggie and rice stir fry mix (I added one can of baby corn into my rice and veggies).
  5. Prepare 1 packet of stir fry seasoning.
  6. Prepare 1 box of frozen egg rolls.
  7. You need of Sweet and sour or sweet chili sauce to dip egg rolls in.

Kids love fried rice and this recipe is definitely on the top of their list because the pineapple is a nice sweet surprise in every bite. Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. Add the egg and quickly stir-fry until just under-cooked.

Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls instructions

  1. Cut chicken into strips and marinade for 30 min or more in 3/4 bottle of teriyaki marinade in the fridge..
  2. While it marinating core and cut pineapple and set aside..
  3. Cook egg rolls in the over as directed on package..
  4. After soaking bamboo skewers for 30 min to an hour in water to prevent burning put chicken strips and pineapple on them and either cook on your George foreman, pan fry or bake in oven until chicken is done then brush with remaining teriyaki sauce..
  5. Cook rice and veggie kid as directed on package (only takes about 5 minutes to cook in a lightly oiled skillet) and seasoning with stir fry seasoning also found in Asian aisle..
  6. I drizzled my rice and veggies with remaining teriyaki sauce for extra flavor and put it all on a plate with a side of sweet chili sauce. If you don’t like spicy use simple sweet and sour sauce. My egg rolls came with the sauce packets but I also added extra and bought another bottle of the sweet chili sauce in the Asian aisle at the store. Serve and enjoy !.

Remove from the wok and set aside. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Recipe: Easy One-Pot Chicken Teriyaki with Vegetables and Rice. When picking the veggies for this dish, stick to fresh vegetables that you'd find in a Japanese restaurant, and think about balancing crispy, sweet, dense, and soft ones. Add the rice and reserved vegetables and stir to combine.