Gfcf Teriyaki Chicken and Peppers

• 2 lbs chicken (breast meat is best)
• 2 cups basmati rice, uncooked (or your choice of rice or noodles)
• 4 12 cups water (or a different amount depending on which rice you use)
• 2 yellow peppers, sliced
• 2 orange peppers, sliced
• 2 red peppers, sliced
• 12 tablespoons teriyaki sauce (SAN-J gluten-free teriyaki is best)
• 1 tablespoon olive oil

1. Start your rice cooking.
2. Basmati rice must be washed and rinsed a few times, then soaked in cold water for about 15 minutes.
3. Add soaked rice to your rice cooker with 4.5 cups water.
4. If you aren't using a cooker, boil water on the stove and then add rice--reduce heat to low and cover.
5. Let simmer until done, about 15-20 minutes.
6. Add 1 tablespoon oil to a fry pan and heat over medium-high.
7. Slice up the chicken and add to the pan.
8. Saute for about 5 minutes.
9. Put peppers on top of the chicken and cover.
10. Lower heat to medium-low.
11. Allow to simmer for about 15 minutes.
12. When the rice is done, the meat and peppers are probably done too.
13. Serve chicken and peppers over the rice: drizzle with some teriyaki sauce: about 2 tablespoons each.

chicken, basmati rice, water, yellow peppers, orange peppers, red peppers, teriyaki sauce, olive oil

Taken from www.food.com/recipe/gfcf-teriyaki-chicken-and-peppers-438770 (may not work)