Ingredients:
- 1C Teriyaki Sauce (your favorite brand)
- 4 boneless skinless chicken thighs or breasts (can substitute salmon or tofu)
- 1T EVOO
- 3T Butter
- 2-3 whole garlic cloves
- 3” inch piece of fresh ginger
- ½ C diced fresh pineapple
- ½ C green onions, sliced
- 2C Minute white rice
- Optional sesame seeds and green onion to garnish
- S&P TT
Salad Ingredients:
- 1 bag of iceberg lettuce
- Small bag of shredded carrots
- 1C mayonnaise
- 1/3C rice vinegar
- 4T white sugar
- 1T soy sauce
- 1t dried ginger
- 1T poppy seeds
- 1T fresh cracked black pepper
- Whole milk too thin to desired consistency
Instructions:
Season chicken with salt and pepper on both sides. Pre-heat a sauté pan to medium heat. Add in butter and olive oil mixture, and wait for a slight smoke from the oil. (That’s when you know it’s hot enough.) Place chicken in pan away from you to prevent spattering. Sear the chicken 2-3 minutes on each side until browned and almost cooked through. Transfer to a plate and cover to keep warm. To same skillet add pineapple chunks and continue to sauté making sure not to burn. (About 30 seconds a side. Looking for some good color.) Pull pineapple out, and set aside. Add chicken back into pan, and top with teriyaki sauce. Cook until sauce is reduced to desired thickness. (5-7 minutes.)
Rice:
Cook accordingly to the package, but when you’re adding the rice to the pan, add in ¼” slices of the ginger with the skin on, two whole garlic cloves, 1T salt, and 2T butter.
Salad dressing:
In a bowl combine the mayonnaise, rice vinegar, white sugar, soy sauce, dried ginger, poppy seeds, and black pepper. Whisk to combine. If too thick add in a little whole milk to thin it out to the correct consistency.