1 lb uncooked boneless skinless chicken breasts, cut into chunks
1 c uncooked rice
1/2 c teriyaki sauce
1/4 c mayonnaise
1-2 Tbs sriracha sauce
optional toppings: sesame seeds, green onions
Prepare rice according to package directions. While the rice is cooking preheat oven to 425°F. Line an 8×8 baking pan with foil and spray with non-cook cooking spray. Place chicken pieces into the baking pan, pour teriyaki sauce on top, and cover pan with foil. Bake for 20-25 min then remove from oven. Flip the chicken pieces over and spoon teriyaki from the pan on top of the chicken. Return to the oven, uncovered, for 5-8 min, or until chicken is cooked through. Cooking time will depend on the size and thickness of the chicken pieces. To make the sriracha cream sauce, whisk together the mayo and sriracha until combined. Place in a squeeze bottle, or a ziplock sandwich bag with a tiny piece of a corner snipped off. To serve, place rice on a serving platter, then add cooked chicken, and top with teriyaki sauce from baking pan, cream sauce (I placed it in a ziplock bag, clipped the corner, and squeezed it on), and optional toppings.
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