Chicken Teriyaki with shishito peppers and Rice

This recipe starts with homemade teriyaki sauce. You can use store bought, but the ingredients for the homemade sauce are minimal, it goes together quick and its cleaner than the store bought. I used shishito peppers here, they are the perfect amount of spice and crunch. If not available, you can use any vegetable. Baby bell peppers, broccoli, zucchini, snap peas. The possibilities are endless!

For Chicken:

2 pounds boneless, skinless chicken thighs

1/2 cup teriyaki sauce

For Peppers:

2 cups peppers (or other vegetable, tops cut off, cut into 1/4 inch slices)

1 bunch green onions (to garnish)

For Rice:

2 cups basmati or jasmine rice (rinsed, if desired)

4 cups water or chicken broth

In large bowl place chicken and teriyaki sauce and mix well. Marinate at least 4 hours.

When ready to cook, prepare a grill to high temperature. Sear each side of chicken, about 3 minutes each side. Set to warm side of grill and cook until 155. Remove set aside. Once cooled, slice into 1/4 inch pieces. Alternatively you can use the stove top. Heat large skillet over high heat, add 1 tablespoon vegetable oil, let heat. Add chicken, cook about 3 minutes each side, blowing each side. You may need to do in batches, when 1st batch is browned, remove to sheet tray and place in 300 degree oven to finish while you work on another batch.

Place large sauce pan over high heat, add water or broth and rice. Bring to simmer, turn down heat, cover and cook until rice is tender. This may vary depending on the rice you choose

While chicken is resting, and rice is cooking. Place large skillet over medium heat, add I tablespoon Vegetable oil, add peppers and sauté until tender and vibrant green. About 5-7 minutes. This may vary depending on the vegetable you choose.

To compose, place rice on plate or bowl, add peppers, then chicken. Add green onions and finish with extra teriyaki sauce. Enjoy!