Teriyaki Chicken Jambalaya
Overview
Every winter and spring, I cook jambalaya with home-cured bacon and sausages several times, but this year I was busy and forgot about it. I asked who would like to eat on the weekend? Jambalaya answered simply and neatly, oh: Really, I haven’t eaten it for a long time; since people want to eat it so much, let’s make it; coincidentally, I just received 2 bags of Wudao Wuchang rice and some teriyaki sauce packets; good rice is different: the grains are full and crystal clear, and it is perfect for making jambalaya. It has become a habit at home for so many years. No matter what delicious food is cooked, I will consider whether my 80-year-old mother can do it. I am worried that the elderly should not consume too much fat, so I did not choose chicken thighs with skin, but switched to tender chicken breasts; then marinated in teriyaki sauce and made in a Jiuyang iron cauldron ~ Teriyaki Chicken Jambalaya: rich in color, fragrant and chewy, with layers of crispy rice on the bottom of the pot, it is really delicious~~~
Tags
Ingredients
Steps
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Prepare all ingredients
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Wash the carrots, cut into small cubes and set aside
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Wash and cut chicken breast into small cubes
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Add salt and teriyaki sauce, mix well and marinate for 1 hour
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Clean the Wuchang rice and set aside
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Heat the pan, add oil and stir-fry the onions and ginger, then remove. Leave the oil aside and add the marinated diced chicken breast
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Stir-fry until the color changes and the juice is released, then add the green beans and carrots
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Pour in another bag of teriyaki sauce
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Add 1 tsp of salt and dark soy sauce and stir-fry until colored and turn off the heat
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Pour into the rice cooker
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Add appropriate amount of water
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Select: Chewy, Standard, Long Grain Rice to Start
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Time is up
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Turn on the rice cooker and the aroma will fill your nose
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Finished product pictures
