Teriyaki Chicken
One of our other favorite meals to have for dinner. It makes for a family of four, and lunch leftovers. Takes 20 to 30 minutes to make.
Chicken Teriyaki & Potatoes
Ingredients
- 5 to 6 medium size potatoes cubed and boiled in seasoned water, strained, and set aside.
- 4 to 5 Chicken breast cut to your liking, seasoned
- 1 Tbs Canola, Olive, or Vegetable Oil for sautéing
- 2 med-size sweet Peppers, a variety of colors, chopped
- 1 med Yellow Onion, chopped
- Seasoning to taste ( Salt, Black Pepper, Creole Original Seasoning, Garlic Powd)
- 2 Tbs of Teriyaki, Prego or Raguu Sauce, Ketchup, and Pancake Syrup, with 1/2 cup hot water. Whisk until smooth
Let’s Cook!
- Boil Potatoes until well done, drain, set aside.
- Sauté onions, peppers, chicken, seasoning all to taste. Add sauce to cover the chicken, mix well, cover, cook 10 min on low heat.
- Add the potatoes to the mix, let everything simmer for 5 more minutes until liquid is almost gone.