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I think I’ve admitted before that I’m a cookbook hoarder. I have this tendency to buy really great cookbooks, peruse them, tag a bunch of recipes I want to make, then put the cookbook away and forget about it while sliding back into my dinner rut.
But THIS recipe – has changed me. I’ve made it twice now and my family loves it. Besides the wonderful complex flavors, I love the fact that it’s an easy meal to throw together on a weeknight, but special enough to make for company too.
The teriyaki chicken calls for chicken breasts, but I usually have boneless, skinless thighs on hand so I used those instead. Also, my apologies for the egg in the fried rice, but I’ve been able to successfully reintroduce eggs – as long as they are from our chickens, as we do not feed them corn, soy, or wheat. The fried “rice” recipe in the book uses bacon and I didn’t have any on hand (GASP!), so I threw my own recipe together quickly with scrambled egg, onion, carrots and mushrooms. For ease, I also used Trader Joe’s riced cauliflower which saved time.
I will most certainly be putting this teriyaki chicken into our dinner rotation and, next time, I plan to make THK’s fried rice because – well, bacon. The End.