I hadn’t gone to the store since coming back from vacation and wanted something that was easy but used what I had lying around. So I got creative, avoided an immediate trip to the store and ended up with a very tasty lunch.
*I included chicken in this dish but I assure you it is also tasty if you choose to make it without meat.
1 Cup Water
2 Cups Ginger Miso Broth
1.5 Cups Basmati Rice
1/4 Cup Honey
1/3 Cup Teriyaki
2 Boneless Chicken Breasts
1 Cup Olive Oil
Slice Chicken Breasts into thin pieces and season with garlic salt and pepper. Set aside.
Combine 1 Cup Water with the 2 Cups Ginger Miso Broth in a medium sauce pan and bring to a boil.
While water is boiling, begin cooking the chicken in a large frying pan with the olive oil on medium heat.
Add 1.5 Cups Basmati Rice once water a miso broth has boiled. Cover and turn heat down to medium. Stir occasionally until most of the rice has been absorbed. (About 7-10 minutes)
Mix 1/3 Cup Honey with 1/4 Cup Teriyaki.
Add rice to the frying pan with chicken and mix in the Honey-Teriyaki. Cook additional 2-3 minutes until mixture is thoroughly coated.