Teriyaki Chicken and Rice

Chicken Teriyaki

2 Lrg. Chicken Breasts

2 c. Teriyaki Sauce

2 c. cooked Rice

Cover chicken with Teriyaki sauce in a covered dish.

Refrigerate at least a half hour (over night is the best)

Pour chicken and teriyaki sauce in pressure cooker, and cook High Pressure for about 14 minutes.

Once chicken is cooked, shred with a fork and dish it over rice.

You can add more teriyaki sauce as desired.

**Teriyaki Sauce**

1/2 c. sugar

1/2 c. soy sauce

2 c. cold water

2 Tbsp. cornstarch

In saucepan, combine sugar, soy sauce, cold water and cornstarch.

Stir to dissolve sugar. Cook on medium heat until mixture comes to a boil and is thickened, about 2 minutes.

Makes 2 cups

(for more of an Oriental flavor, add 1/4 tsp crushed garlic and 1/8 tsp crushed ginger.)

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This recipe was inspired by an AMAZING little restaraunt in Eugene, OR. called "THE JAIL".

With the help of the I Do Cookbook, I was able to do my own spin on their Teriyaki Chicken with Rice, and boy is it DELICIOUS!

Make sure and put this on your menu for the week!