Chicken Teriyaki

2.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2.0 cup Innovasian Sticky White Rice (1 cup)
1.0 serving fresh mushrooms, sliced (0.25 cup)
1.5 cup Tri color coleslaw
2.0 tbsp Soy Sauce
3.0 packet Teriyaki Sauce (1 tbsp)

Thoroughly rinse rice and start cooking process. Thinly slice raw boneless skinless breasts (as thin as possible) Thinly slice mushrooms With approximately 10 mins left in rice cooking process heat a non stick pan to medium high...drop a very small amount of water on pan and make sure water bubbles then evaporates before adding chicken Add chicken, seperate slices in pan, constantly checking all sides are cooked and separated, can add small amount if water to speed-up cooking by using steam. Add mushooms, stir in well Add soy sauce (just a few splashes) and stir Add in the coleslaw mix or thin slice cabbage, ensure everything is mixed well Add in the teriyaki sauce and toss / fold / stir remove from heat add to rice....delicious.

Serving Size: Make 3 medium or 4 small servings

Number of Servings: 3.0

Recipe submitted by SparkPeople user TUNASALAD17.