Since I wanted to use up some of the bell peppers slowly warping into leathery skin, I cut a couple with some onions and a slab of boneless chicken fillet before tossing them together in a saucepan of teriyaki sauce. The magic came in with the seasonings, though. I added basil, parsley, garlic, salt, habanero pepper, chili pepper, and grounded pepper until it had a little bit of a kick. Just a tablespoon of soy sauce pulled out some of the teriyaki flavor.

The rice wasn’t regular Japanese white rice, but during the boiling process (surprisingly, I don’t have a rice cooker), I added a chicken bouillon cube. My husband doesn’t like plain white rice anyways.