When we lived in Charleston, my husband and I loved ordering takeout from the local Chinese-Hibachi place. Our absolute favorite meal was the Japanese Teriyaki Chicken with White Sauce. We miss it terribly and we’ve finally managed to re-create the meal to a very close knock-off that totally satisfies our craving (and it’s surely a much healthier version!). I’m listing the recipe in two parts below. First, the Teriyaki Chicken, because it’s made in the Slow Cooker, then the Veggies and Fried Rice to accompany the chicken, and finally the white sauce.
Cook minute rice according to package directions and set aside (drier rice works best for fried rice). I make mine several hours in advance. Place suggested veggies (or veggies of your liking) in a large pot on top of a steamer basket and 2 cups water. Steam until done. I layer veggies with the longest cooking at the bottom: onions, zucchini, mushrooms, cabbage. Heat oil in a large non-stick pan. Fry rice until slightly crisp adding a bit a soy sauce for color and flavor. When tender, toss veggies with remaining 1/3 cup sauce from the chicken.