• Ingredients:
  • 1 cup jasmine rice
  • 1 ½ cups water
  • ½ cup water
  • ¼ cup soy sauce
  • 2 ½ tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 2 teaspoons honey
  • 3 tablespoons cold water
  • 1 ½ tablespoons cornstarch
  • 2 boneless skinless chicken breasts
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil, divided
  • 2 cups frozen broccoli florets, thawed
  • pinch of salt
  • black sesame seeds (optional)

This week the FunGuy wants to share an Asian inspired chicken and mushroom stir-fry with sauteed broccoli and steamed rice that includes a deliciously simple homemade teriyaki sauce!

All that’s required are a bit of chicken, broccoli, our favorite sliced FunGuy mushrooms, and a few pantry staples and the usual condiments that lurk in everyone’s refrigerator door shelf. 

Perfect for those who don’t want to hoof it to the store after a long day!

DIRECTIONS:

  1. Combine the 1½ cups water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork when ready to serve. 
  2. While the rice cooks, prepare the teriyaki sauce, chicken, and broccoli. 
  3. In a small sauce pan whisk together the ½ cup water, soy sauce, brown sugar, rice vinegar, ½ of the minced garlic, ginger, and honey. Heat the mixture on the stove over medium-high heat, stirring frequently with the whisk. Let the sauce cook 8 minutes then reduce the heat to low. 
  4. Mix the cornstarch and cold water together and whisk it into the cooked sauce. Pour the cornstarch mixture into the sauce and stir well for 1 minute. Turn off the heat and let the sauce cool a bit. 
  5. Lay the chicken breasts on a clean cutting board and slice them into strips and then into ½ inch pieces and transfer them to a bowl. Pour half of the teriyaki sauce in the bowl and toss the chicken in the sauce to coat each piece. 
  6. Heat the vegetable oil and half of the sesame oil in a wok over high heat. Once the oil is hot add the chicken and stir fry it in the oil, string frequently. Let the chicken cook about 8 minutes, or until almost cooked through. Add the FunGuy mushrooms to the bowl used to season the chicken with the teriyaki and add the rest of the teriyaki to the bowl and toss the mushrooms in the sauce to coat them. Transfer the mushrooms to the wok and stir fry the mushrooms with the chicken until the chicken is fully cooked through; 3-5 minutes. Transfer the mushrooms and chicken to a clean bowl and cover to keep warm. 
  7. Add the rest of the sesame oil to the wok and toss in broccoli and salt, sauteing for 5-6 minutes or until the broccoli is tender and a vibrant green color. Turn off the heat. 
  8. Spoon some rice, chicken and mushrooms, and broccoli into a bowl and top with a sprinkle of sesame seeds. Serve immediately. 

Have a Fun meal!