Teriyaki Chicken Kabobs with Brown Rice - Cancer Nutrition Consortium

Name: Teriyaki Chicken Kabobs with Brown Rice - Cancer Nutrition Consortium
Ingredients: 6.5-7.5 oz Boneless Chicken Breast Per skewer; 1 Jar of your favorite reduced-sodium teriyaki sauce/marinade; 1 Green, Yellow, Orange, and Red Pepper 1/2 pepper per skewer; Cremini Mushrooms 2 pieces per skewer; Red Onion 4 pieces per skewer; 4 Metal Skewers Approximately 12” long; 1 cup Brown Rice Rinsed in cold water; Drained; 2 tbsp Virgin Olive Oil; 2 tsp Butter Unsalted; 1/2 cup White Onion Medium-sized; Finely diced; 1 Small Bouquet Garni Parsley Thyme, Bay Leaf, Oregano; 2 cups Chicken and/or Vegetable Stock Low Sodium; 4 oz Mushrooms Finely diced; Chicken Breast Kabobs: Trim fat from chicken breast. Split lengthwise and cut cubes of approximately 1 to 1 ½ inches each. Reserve in a small bowl.; Chicken Breast Kabobs: Add ½ cup teriyaki marinade to diced/cubed chicken breast. Mix well, cover and refrigerate.; Chicken Breast Kabobs: Clean whole mushrooms, cut stems off, wash, drain and dry.; Chicken Breast Kabobs: Cut all peppers and red onions into 1 – 1 ½ inch squares.; Chicken Breast Kabobs: Cover and reserve refrigerated.; Long-grain Brown Rice Pilaf: In a small (2 qt) sauce pot, add the following… virgin olive oil, unsalted butter, finely diced white onion and finely minced garlic cloves.; Long-grain Brown Rice Pilaf: Over low heat, gently “Sweat Sauté” everything for approximately 10 minutes till translucent.; Long-grain Brown Rice Pilaf: Add 1 cup brown rice and stir well in order to coat all the grains with the olive oil and onion.; Long-grain Brown Rice Pilaf: Add 2 cups (total) of low-sodium chicken stock or vegetable stock.; Long-grain Brown Rice Pilaf: Add the small bouquet garni.; Long-grain Brown Rice Pilaf: Add seasonings as follow: ½ tsp sea salt, ½ tsp celery salt, ½ tsp low-sodium Worcestershire sauce, 1/8 tsp ground black pepper.; Long-grain Brown Rice Pilaf: Gently bring to simmer, then lower heat to the lowest level possible.; Long-grain Brown Rice Pilaf: Cover with a tight fitting lid. Cook approximately 60 – 75 minutes (a low-temp oven such as 275° would also work).; Long-grain Brown Rice Pilaf: When cooked, fluff up with a fork before serving. Remove bouquet garni first.

www.cancernutrition.org

Easy, delicious teriyaki chicken kabobs with brown rice for a filling meal. Perfect blend of protein and veggies. Try this recipe now!

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Ingredients

6.5-7.5 oz Boneless Chicken Breast Per skewer
1 Jar of your favorite reduced-sodium teriyaki sauce/marinade
1 Green, Yellow, Orange, and Red Pepper 1/2 pepper per skewer
Cremini Mushrooms 2 pieces per skewer
Red Onion 4 pieces per skewer
4 Metal Skewers Approximately 12” long
1 cup Brown Rice Rinsed in cold water; Drained
2 tbsp Virgin Olive Oil
2 tsp Butter Unsalted
1/2 cup White Onion Medium-sized; Finely diced
1 Small Bouquet Garni Parsley Thyme, Bay Leaf, Oregano
2 cups Chicken and/or Vegetable Stock Low Sodium
4 oz Mushrooms Finely diced
Chicken Breast Kabobs: Trim fat from chicken breast. Split lengthwise and cut cubes of approximately 1 to 1 ½ inches each. Reserve in a small bowl.
Chicken Breast Kabobs: Add ½ cup teriyaki marinade to diced/cubed chicken breast. Mix well, cover and refrigerate.
Chicken Breast Kabobs: Clean whole mushrooms, cut stems off, wash, drain and dry.
Chicken Breast Kabobs: Cut all peppers and red onions into 1 – 1 ½ inch squares.
Chicken Breast Kabobs: Cover and reserve refrigerated.
Long-grain Brown Rice Pilaf: In a small (2 qt) sauce pot, add the following… virgin olive oil, unsalted butter, finely diced white onion and finely minced garlic cloves.
Long-grain Brown Rice Pilaf: Over low heat, gently “Sweat Sauté” everything for approximately 10 minutes till translucent.
Long-grain Brown Rice Pilaf: Add 1 cup brown rice and stir well in order to coat all the grains with the olive oil and onion.
Long-grain Brown Rice Pilaf: Add 2 cups (total) of low-sodium chicken stock or vegetable stock.
Long-grain Brown Rice Pilaf: Add the small bouquet garni.
Long-grain Brown Rice Pilaf: Add seasonings as follow: ½ tsp sea salt, ½ tsp celery salt, ½ tsp low-sodium Worcestershire sauce, 1/8 tsp ground black pepper.
Long-grain Brown Rice Pilaf: Gently bring to simmer, then lower heat to the lowest level possible.
Long-grain Brown Rice Pilaf: Cover with a tight fitting lid. Cook approximately 60 – 75 minutes (a low-temp oven such as 275° would also work).
Long-grain Brown Rice Pilaf: When cooked, fluff up with a fork before serving. Remove bouquet garni first.