Spicy Chicken sauté w/ Chicken & Garlic Rice (Recipe)


Spicy Chicken Sauté w/ Chicken & Garlic Rice

Recipe by Rob Watts 


What You’ll Need: For The Chicken Sauté 

1 Package of Purdue Pre-Cooked Sliced Chicken (Southwestern Style)

2 Celery Sticks, Sliced/Chopped

1/2 Bermuda Onion, Diced

1/2 Teaspoon of Sriracha Sauce

1/2 Teaspoon of Adobo Seasoning

1 Cup Teriyaki Sauce

1 Teaspoon Minced Garlic

Olive Oil

What You’ll Need: For The Rice

1 Small Package of White Rice (Preferably Uncle Bens)

Chicken Stock (Any Brand)

1 Teaspoon Garlic Powder 

What To Do:

Coat your pan with just enough olive oil to cover the surface of the pan. Set on medium heat. Add your minced garlic. Next, add your celery and onions that you chopped and diced. Sauté for five minutes, then add your chicken to the pan. The chicken is pre-cooked so it won’t take long for it to brown in the pan. Make sure your meat and celery and onions are cooking evenly. Next, pour your teriyaki sauce over the mix, along with Sriracha sauce and stir consistently. Finally, add your Adobo seasoning and continue to stir. 

For your rice, it’s very simple. Add an equal amount of chicken stock to the exact amount of rice you are cooking. Put them both together in a pot and cook (and stir continually) over medium heat. Once your rice becomes puffy, add your garlic powder and continue to stir consistently until rice is completely puffed and free of liquid. Now, turn off the heat and cover your pot with a lid, and let stand 10 minutes. This allows the rice to finish cooking properly without over cooking and possibly burning. 

Once you are finished, plate both your rice and chicken to your liking and garnish it with anything you desire. Enjoy! Serves 1-2

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