Chicken Teriyaki With Snap Peas And Pineapple
Categories: Chicken
Ingredients:
- 3/4 cup Teriyaki Sauce
- 4 Chicken Thighs
- 6 oz Sugar Snap Peas
- 3/4 cup Jasmine Rice
- 2 Pineapple Spears
- 1 3/4 cups Cold Water
- 1 Tbsp Oil
- 2 tsp Oil
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Preparation:
- Preheat oven to 425 degrees F (220 degrees C).
- In a small saucepan, add Jasmine Rice (3/4 cup) to cold Water (1 3/4 cup), and stir to combine.
- Bring to a boil.
- Reduce heat to a simmer and cook for 10 minutes or until rice is tender and all moisture has been absorbed.
- Remove from heat, fluff rice, and keep covered until plating.
- Pat Chicken Thigh (4) dry with paper towels.
- Heat a large sauté pan over medium high heat with Oil (1 tablespoon).
- Once pan is hot, add chicken thighs skin side down.
- Cook for three minutes until the skin starts to brown.
- Remove pan from heat.
- Soak up grease with paper towels.
- Place saute pan with chicken, skin side down, in oven.
- Roast chicken in the oven for 13 minutes, or until the skin is crispy but not burnt.
- Cook until the chicken is cooked through and remove from oven.
- Turn chicken over and allow to rest before dicing.
- Meanwhile, in a medium sauté pan over high heat, add Oil (1 teaspoon).
- Once oil is hot, add Pineapple Spears (2) and sear one side for approximately 3 minutes, or until there is a golden sear.
- Wipe out the pan used for pineapple and heat the Sugar Snap Peas (6 ounce) over medium high heat.
- Add Oil (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
- Saute for three minutes, or until tender.
- Remove from heat, and hold until plating.
- Dice the cooked chicken and toss in a medium bowl with Teriyaki Sauce (3/4 cup).
- Divide rice between two plates. Place diced chicken over rice.
- Lay the peas over the rice next to the thicken.
- Place pineapple spear leaning against the back.
- Drizzle any extra sauce over the chicken.
- Serve and enjoy!