WHAT YOU NEED:
One chicken breast for every person you are feeding (unless they are little kids or small eaters then you can do one breast for two people)
Rice – we like brown you can use whatever rice you like
Teriyaki sauce – Kikoman and La Choy both make a decent sauce, it’s thick. Some brands are runny like soy sauce, I prefer the thicker sauce.
Soy sauce – I like the light version because it has less sodium. Check with your grocery store, some carry gluten-free that’s pretty tasty.
One medium onion – I like red but you can use white or yellow
Garlic – fresh or powder
Ginger – I use powder but you can use fresh
Veggies – I like to make a side of veggies with Zucchini, portabella mushrooms and onion
One pack of cream cheese
One pack of imitation crab meat
One pack of wonton egg roll wrappers
Oil – you can use vegetable or canola
TIME TO PREP
Start by getting your rice started. Because I use brown rice it takes longer to cook so I get the rice on before anything else.
Prep your crab rangoon filling: This will make 10-12 rangoons. You can cook these up and then keep them warm till dinners ready in your oven at 175 degrees.
Put the cream cheese in a bowl. Cut up one stick of imitation crap meat, add it to the bowl. Cut up one green onion (green part only, save the white part for the fried rice), add it to the bowl. Shake a little garlic powder or add a little fresh garlic. Mix well with spatula.
Put oil in a pan and set on a medium-medium high setting
Take 10-12 wonton wrappers out of the pack and cut about an inch from the top side and just one of the sides. Keep the strips you can fry them up as fresh wonton strips for soup or to use on salads later. (If you will not be eating 10-12, just take out how many you need and you can save the rest for another day).
Spoon out about a table-spoon of crab filling on a wonton wrap. Get a little ramekin of water and put a dab of water on each corner around the filling. Pinch the sides up to make the pocket.
Once the oil is hot place the rangoons in the oil. WATCH close because they cook very quickly. Once they are golden brown take them out of the oil and place them on some paper towels.
Prep your veggies: Cut up your veggies to bite size and set in a container to the side.
Prep your chicken: Cut your chicken up to bite size pieces and place in a bowl. Add just about 1/2 a tablespoon of soy sauce, pepper, a little garlic, a little ginger, mix together and let sit.
TIME TO COOK
You will need two skillets. I use one large skillet and one wok.
Put about a tablespoon of oil in one skillet, set on medium-high heat. When oil is hot add veggies. Saute for a minute or two, add some garlic and pepper. When the veggies are almost done sprinkle some soy sauce on. When done put in a glass container and set in the oven to keep warm. You can use a plastic container and just place it in the microwave….this does keep the veggies warm as well.
Wash your skillet and start again with a tablespoon of oil (or more if cooking for a larger crowd), on medium-high heat. You will cook your chicken in this skillet. When the chicken is almost done, pour a good amount of teriyaki sauce and finish cooking. When done set to the side.
At the same time get your second skillet or wok ready. Add two tablespoons of butter and one tablespoon of oil (this is for 1 1/2 cups of uncooked rice, if you use more or less just adjust). As the oil heats mix 2-3 eggs well. When oil is hot, add the egg and scramble till done. When the egg is done add your cooked rice on top, shake some garlic powder on and start flipping to fry the rice ( at this point you can add onion, carrots etc to the skillet if you like that in your rice). After a couple of minutes of frying, add soy sauce to taste and remove from heat.
Plate this delicious master piece and enjoy!
INSIDER TIP: I have found that the notorious yellow sauce is hard to duplicate from the restaurants. Knorr’s has a packet mix for hollandaise sauce that’s not perfect but does the job for a quick alternative. You also can substitute steak if you prefer that over chicken.