Teriyaki Chicken with Pineapple, Stir Fried Broccoli, and Jasmine Rice

Making Teriyaki Chicken is a great way to turn normal ol' chicken into a tasty treat. I really enjoy making it for food trains because you can prepare the chicken the day before then cook it right before you bring it over to them. I usually pair it with a stir fry of vegetables and rice, that way you can mix the whole thing together and pour some of the extra sauce over the top. Here are the steps: The Marinade, The Vegetables & The Rice. See? Nice and simple. Double the recipe for a food train or if you want lots of leftovers! Serves 4-5

The Marinade:
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup mirin (sweet rice cooking wine) or sake
2 TBS brown sugar
4 large garlic cloves (through a garlic press)
---1 package of chicken thighs, or about 6-8 thighs
---1 medium can of pineapples (small pieces) add these just before baking the chicken

Mix all ingredients of the marinade (minus the chicken) together and pour into a large baking pan (large enough to hold all the chicken). Add the chicken and turn it over so both sides have come into contact with the marinade. Cover and marinate overnight or for a minimum of 2-4 hours. It is best somewhere around 6-8 hours. Turn the chicken at some point so that both sides marinate.

Teriyaki Sauce to Serve the Chicken, rice and stir fry with:
* Take out about 1-2 cups marinade before cooking. Place in a small saucepan and before serving the chicken, cook at a low boil for 5-10 minutes. You can serve this as the teriyaki sauce at the dinner.

Keep in mind that the chicken will take somewhere around 1 hour +/- to cook. After you put it in the oven at 350 F bake & add the pineapple, start cutting vegetables for the stir fry.
The Vegetables:
2 large heads of broccoli
2 large carrots
1 red pepper
1 green pepper
1 large onion
1-2 TBS olive oil

Cut all the vegetables to stir-fry size, about the width of your finger or so. You can be creative with the cutting, but keep in mind that you want everything to cook at about the same rate, or else keep in mind that you will need to add ingredients in order of speed of cooking. In this recipe I like to cook all the ingredients at the same time. Heat the stove top on medium, when heated for a minute or so (at least on an old stove like I have!) add the olive oil and then the vegetables. Cover and cook, stirring occasionally until the vegetables are firm, but cooked through.

The Rice:
4 cups water
2 1/2 cups Jasmin rice
1 TBS olive oil/butter

You can start the rice just before you start cutting and washing the vegetables for the stir fry. When the water comes to a boil add the olive oil or butter and then the rice, stir and cover, reducing heat to a low simmer. Check rice occasionally after 15 minutes, but try to keep it covered as it will cook better with the steam.