Chinese Chicken Nuggets with Rice, Peas & Carrots - Meal Plan Dinner #3

I am pretty sure I chose this recipe for 2 reasons........
1. Who doesn't like anything Chinese?
and
2. Reminds me of TV dinners growing up, you know, with the peas & carrots.

Another 1 pan meal which I am loving because this is the first time in years there are no dishes in my sink before I started cooking.

What I liked the most about this recipe was the decision to use the sauce right before serving so that there was no thick salty sauce to mask the flavors of the ingredients instead of a light coating that flavors them.

While my goal is for no leftovers, sometimes it just happens. I think I got carried away with the amount of rice I cooked because I was using up the last of my brown rice and converted rice.
I also had a huge chicken breast and a box of frozen peas & carrots which I could have halved but didn't.

Good thing there was a bowl of leftovers, I had enough for a pic so you could see the end result.

Save this one for a day when you come home running and know you only have 15 minutes to push it into the oven so it bakes while you set the table.
A last minute splash of a Teriyaki finishing sauce & dinner was served.

Chinese Chicken Nuggets with Rice, Corn, Peas & Carrots
makes 2 servings

 Chicken Marinade
* 2 tablespoons soy sauce
* 2 tablespoons dry sherry
* 1/4 tsp sesame oil
* 1 garlic clove, chopped

* 1 chicken breast, cut into nugget size
* 1 box of frozen peas & carrots
* 1 small can corn, drained
* 1/2 cup brown rice
* 2 1/2 cups low sodium chicken broth + extra if needed
* peanut or canola oil
* 1 tsp dried ginger
* 1 shallot, minced

* 1/2 cup Teriyaki Sauce (not the marinade) for finishing
* 1 slivered scallion

Marinade chicken while preparing the ingredients or longer, time permitting.
Heat a tablespoon of preferred oil and saute the chicken until browned.

Remove chicken and add the shallot, sauteing until softened. Add the rice to the pan and stir.
Add the ginger, corn, peas & carrots to the rice and saute for 2 minutes.

Add the chicken to the pan along with the chicken broth, turn down the heat & cover and simmer until the rice is cooked, about 20 minutes. Add additional stock if the pan gets too dry.

Pour the Teriyaki over the ingredients (but do not stir), cover and serve. Finish with sliced scallions.

By the time you sit down to eat, the rice will have absorbed the Teriyaki Sauce and perfectly flavor the dish.

Enjoy!