Solo Teriyaki Chicken Pilaf

"When this recipe was rewritten, and retitled by the editors of Taste of Home in one of their 2009 cookbooks, they went with a different Pilaf procedure. Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional."
 
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photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich
Ready In:
50mins
Ingredients:
10
Serves:
1
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ingredients

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directions

  • Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
  • Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
  • Heat a shallow pan with a tight fitting cover and add the cooking oil.
  • Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
  • Stir until the rice is mixed with the oil and then add the liquid.
  • Cover, and reduce flame to the lowest level.
  • Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.

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Reviews

  1. I made this for my husband and he loved it! It was nice and creamy and he said it reminded him of cream of mushroom soup over rice. It was very easy to make. I used a teriyaki sauce that we already had made up that was very similar to this one (has cornstarch and no sherry wine), but I look forward to making this one next time. The instructions are perfect too! This is definitely a keeper. I think this will be one of those recipes that I could make any night and my husband would be happy (and we don't have many!). Thank you for posting this!
     
  2. This was very tasty and my gosh so easy. I double the recipe. I used fresh mushrooms instead of canned. I will for sure be making this again really soon
     
  3. Excellent recipe Bill, Thank-you. I cut the sugar to 1/2 tsp and increased the garlic, I still used one clove but my cloves are very large
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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