Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup teriyaki sauce
- 1 cup uncooked jasmine rice
- 2 cups mixed vegetables (broccoli, bell peppers, carrots)
- 2 green onions, chopped
- Vegetable oil for cooking
- Sesame seeds (optional for garnish)
Instructions
- Rinse jasmine rice under cold water until clear. Cook in a rice cooker or pot with 1 cup water according to instructions.
- While the rice cooks, cut chicken into bite-sized pieces.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until browned.
- Stir in teriyaki sauce and cook for an additional 2-3 minutes until thickened.
- In a separate pan, steam or sauté mixed vegetables until crisp-tender (3-5 minutes).
- Fluff rice with a fork and divide among bowls.
- Top each bowl with teriyaki chicken and vegetables; garnish with green onions and sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 10g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg