Name: Chicken Teriyaki with Wild Rice
Prep time: 60 min
Cook time: 40 min
Yield: 4
Cuisine: China
Ingredients: 1 tablespoon canola oil; 2 cups wild rice; 2 1/2 cups water, hot; 1 cube Knorr® granulated chicken bouillon; 1/4 cups soy sauce, low-sodium; 1 tablespoon cornstarch; 1 tablespoon rice vinegar; 1 tablespoon garlic, finely chopped; 1 tablespoon ginger, grated; 3 tablespoons honey; 1 tablespoon sesame oil; 2 green onions, with tails, in small slices; 2 serrano chiles, sliced; 400 grams chicken breast, skinless, in medium cubes; 1 cup jicama, shell-less, in medium cubes; 1 cup broccoli, in small pieces; green onion, with green onions, for garnish; serrano chile, for garnish; broccoli, for serving

Preparation

20 mins

40 mins

Low

In a saucepan, heat the canola oil, add the wild rice and fry for 2 minutes. Pour in the hot water and the Knorr® Chicken Bouillon cube, stir until dissolved, cover and cook for 20 more minutes on low heat or until the rice is well cooked. Set aside. In a bowl, pour the low-sodium soy sauce, add the rice vinegar, garlic, ginger, honey, and cornstarch, and mix evenly.

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Chicken Teriyaki with Wild Rice

Ingredients

Preparation

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