Teriyaki Chicken Stir Fry with Coconut Rice

My friend Jamie made this meal for me right after I had my son. It was SO good and I just had to have the recipe. In the above picture, I didn't make the coconut rice; I used brown rice and topped the stir-fry with a sprinkle of coconut. The coconut rice is super yummy though too and a fun change to the regular old stir-fry and rice dish.

TERIYAKI CHICKEN STIR-FRY with COCONUT RICEJamie Turner


Makes 4 servings - Cooks in 10 minutes

1 lb skinless, boneless chicken breast
1 T vegetable oil
1/2 cup Kikkoman teriyaki baste and glaze (found in Asian section of regular grocery)
3 T lemon juice
1 bag (16 oz) frozen broccoli, carrots and water chestnuts (or any bag
of frozen stir-fry mixture)
*I also added frozen snap-peas and fresh sliced green onions, fresh grated ginger and crushed garlic


Cut chicken into 1-inch pieces. Heat the skillet over high heat 1 to 2
minutes. Add the oil to the hot skillet. Add the chicken and stir-fry
until chicken is no longer pink in center. Stir in the teriyaki glaze,
lemon juice and frozen vegetables. Thawing the vegetables is not
necessary before-hand, but make sure to stir them into the chicken
mixture to allow them to cook uniformly. Heat the mixture to boiling
over high heat, stirring constantly. Reduce heat just enough so
mixture bubbles gently. Cover and cook about 6 minutes or until
vegetables are crisp-tender when pierced with a fork.
While chicken mixture is cooking, prepare rice (see recipe for coconut rice).



COCONUT RICE

1 (14oz can) coconut milk
1 1/4 c water
1- 1 1/2 tsp sugar
pinch of salt
1 1/2 c uncooked rice (long grain or jasmine will work)
Sweetened coconut

Directions:

In a saucepan, combine coconut milk, water, sugar and salt. Stir until
sugar is dissolved. Stir in Rice. Bring to a boil over medium heat.
Cover, reduce heat and simmer 18-20 minutes. Serve with sprinkled
coconut on top.

-Note: I am looking for a good stir fry sauce from scratch recipe.

Photo Source: Solid Recipe