Teriyaki chicken breast recipe

Ingredients

• 2-6oz Chicken Breast
• 8 oz Broccoli
• 10 oz 5 Grain Rice Blend
• 4 oz Teriyaki Sauce
• 1 Green Onion
• 2 tbsp Black Angus Steak Seasoning (you will have extra to use for other recipes)
• 1 oz Garlic Butter
• 1 loaf molasses bread and whipped butter

Supplies you will need

• Cutting Board
• Knife
• Paper Towels
• Large non-stick pan (2 if, pan frying the chicken)
• Small pot or pan
• Tongs
• Cooking Oil, neutral flavor
• Microwave safe bowl
• Sauce Spoon
• Small baking pan

Step 1

• Preheat your oven at 350°F
• Rinse and pat dry the broccoli.  Trim the broccoli florets into smaller pieces
• Rinse and pat dry the green onion.  Trim off root end and slice into ¼” slices
• Place the chicken onto paper towels and pat dry.  Lightly season both sides with the Black Angus Steak Seasoning.
• Stove top method - Place a large non-stick saute pan onto the stovetop and ad 1-2 tbps of cooking oil, and set the heat to medium-high.  When the oil is hot carefully place the chicken into the pan.  Cook for 4 minutes or until the chicken has developed a browned crust.
• Reduce the heat to medium, then use tongs to turn over the chicken breast.  Cook for an additional 4 minutes to an internal temperature of 165°F.
• Add the teriyaki sauce to the pan and bring to a simmer, turning the chicken breast over to evenly coat all sides.  Simmer for 1 minute.
• Use tongs to transfer the chicken to a plate and let rest for 5 minutes.  Keep the pan of sauce over very low heat to keep warm.  If sauce reduces too much and get thick, stir water in to loosen to desired consistency.
• Grill method – Pre-heat grill to about 450 degrees and pre-season chicken before cooking.
• Place steak on pre-heated grill and allow to cook to 2 to 3 minutes.
• Flip chicken over and allow cook for 2 - 3 minutes.
• Flip chicken over and turn about 45 degree angle to achieve diamond marks and allow cook for 2 - 3 minutes.
• Flip chicken, use thermometer to check correct temperature.  You need to reach a minimum internal temperature of 165°F.
• Use tongs to transfer the chicken to a plate and let rest for 5 minutes. 
• In a small saute pan or pot, heat the teriyaki sauce over medium heat until hot.  Remove from heat and keep warm

Step 2

• While the chicken breasts cook, place a large nonstock saute pan onto the stovetop and add 2 tbsp of cooking oil and set heat to medium-high.  When hot, carefully add the broccoli to the pan, lightly season with Black Angus Steak Seasoning.  Cook for 3-4 minutes stirring the vegetables as they cook.
• Add the garlic butter to the pan and cook for 1 additional minute until the garlic butter is melted and broccoli is evenly coated.  Turn off the heat.
• While the vegetables cook, place the 5 grain rice pilaf into a microwave safe bowl, cover with a damp paper towel and microwave for 1 minute.  Stir then microwave for 1 minute.

Step 3

• When the oven in hot, place the bread on a small baking pan and place on the middle rack in your oven for 10 minutes.
• Remove from pan from oven and let bread cool for 5 minutes before serving
• Serve with whipped butter

Step 4

• Divide the rice and vegetables between serving plates.  Place the chicken on the plate and drizzle with the teriyaki sauce and garnish the rice and steak with the green onions.