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Everyone has a favorite teriyaki recipe. If you’re still searching for yours, this one is quick and simple!

Ingredients

1/4 cup Italian salad dressing, any variety (even low fat!)
1 pound boneless chicken breasts, cut into chunks or strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 teaspoon garlic powder
2 cups frozen broccoli florets
1-1/2 cups quick-cooking rice (uncooked)

Directions

In a large, non-stick skillet, heat Italian dressing over medium-high heat. Add chicken. Cook, stirring occasionally, about 10 minutes or until cooked through (the length of time will depend on how small you cut your chicken chunks!)

Add water, teriyaki sauce and garlic powder to chicken. Stir, then heat until boiling. Add broccoli florets and rice. Cover and cook on low heat for 5 minutes. Remove from heat and let stand, covered, five more minutes. Fluff and serve!

Notes

  • I will up the broccoli to three cups next time, I thought it needed more.
  • If you’re out of teriyaki sauce you can make a reasonable substitute by combining soy sauce, vinegar, sugar, garlic powder and onion powder. It won’t be exactly the same, but you’ll be able to concoct something tasty!
  • I used a combination of white and brown rice, just because that’s what I had on hand. Either will work.
  • A printer-friendly version of this recipe can be found here.

Many thanks to my food photographer!
Connect with White Pine Photo: Website | Photo Blog | Facebook | Twitter


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I’ve rarely met a Chicken Divan recipe I didn’t like, no matter how simple or difficult. This is really simple and what’s more, you can carry it in your hand to eat it! So I named it “Hand Divan!”

Ingredients

1 tablespoon butter
1/2 cup frozen broccoli, thawed
1-1/2 teaspoons milk
1/2 cup cooked chicken
1 can crescent rolls
1 cup shredded cheese (any variety)
1 egg
1 tablespoon water
coarse salt

Directions

Chop the cooked chicken finely.

Chop the broccoli finely.

Preheat oven to 425 degrees. In a small saucepan, melt butter over medium heat. Add broccoli and milk. Cook a few minutes until broccoli is heated through. Stir in chicken and remove from heat.

Separate crescent rolls into four rectangles, pressing perforations together. (Or, use the crescent roll solid sheet and cut into four pieces.) Add about 1/4 cup broccoli/chicken mixture to each crescent rectangle.

Add about 1/4 cup shredded cheese to each crescent. They will look impossible to close, but don’t worry, they’ll stretch! Fold crescents over filling, press the edges together to seal, and place onto an ungreased cookie sheet.

In a small bowl, add water to beaten egg to make a wash. Brush each crescent with egg wash, the sprinkle with a bit of course salt. Bake at 425 degrees for 10-12 minutes. Cool slightly before serving, especially if you plan to actually use your hands. 🙂

Notes

  • A print-friendly version of this recipe can be found here.

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