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Gfcf Teriyaki Chicken and Peppers

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“Chicken, peppers, rice, and gluten-free teriyaki sauce make a cheap, simple dinner for autistic families with little time on their hands! Feel free to use any meat you have on hand.”
READY IN:
35mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs chicken (breast meat is best)
  • 2 cups basmati rice, uncooked (or your choice of rice or noodles)
  • 4 12 cups water (or a different amount depending on which rice you use)
  • 2 yellow peppers, sliced
  • 2 orange peppers, sliced
  • 2 red peppers, sliced
  • 12 tablespoons teriyaki sauce (SAN-J gluten-free teriyaki is best)
  • 1 tablespoon olive oil

Directions

  1. Start your rice cooking. Basmati rice must be washed and rinsed a few times, then soaked in cold water for about 15 minutes. Add soaked rice to your rice cooker with 4.5 cups water. If you aren't using a cooker, boil water on the stove and then add rice--reduce heat to low and cover. Let simmer until done, about 15-20 minutes.
  2. Add 1 tablespoon oil to a fry pan and heat over medium-high.
  3. Slice up the chicken and add to the pan. Saute for about 5 minutes.
  4. Put peppers on top of the chicken and cover. Lower heat to medium-low. Allow to simmer for about 15 minutes.
  5. When the rice is done, the meat and peppers are probably done too.
  6. Serve chicken and peppers over the rice: drizzle with some teriyaki sauce: about 2 tablespoons each.

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