Jen's Hawaiian Rice Bowl
submitted by Jenifer T.
1 boneless chicken breast
3/4 cup Soy Vay Island Teriyaki
1/4 cup chopped water chestnuts
1/4 cup baby corn
1/2 cup cooked rice
1/4 cup mandarin orange slices
1/4 cup pineapple chunks
Marinate chicken in a half cup of Soy Vay Island Teriyaki overnight in air tight container in refrigerator. Cook over medium heat in a skillet for 15 - 20 minutes. Add water chestnuts, baby corn and cook for another 5 minutes. Add 1/4 cup Soy Vay Island Teriyaki to the pan. Cook another 5 minutes until bubbly and smells delish. Then put 1/2 cup rice in a bowl. Add a few pieces of mandarin oranges and pineapple chunks (cold or room temp) then spoon chicken and sauce mixture over top and mix up. Yummy!
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