Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup uncooked jasmine rice
- 1 cup water
- 1 cup teriyaki sauce
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables (broccoli, bell peppers, carrots)
- 2 green onions, chopped
- Optional: 1 tablespoon sesame seeds for garnish
Instructions
- Rinse jasmine rice under cold water until clear. Cook according to package instructions with water.
- Cut chicken into bite-sized pieces while rice cooks.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Cook chicken for 5-7 minutes until browned.
- Add teriyaki sauce to the skillet, stirring to coat chicken. Cook for an additional 2-3 minutes until sauce thickens slightly.
- Steam or sauté mixed vegetables in a separate pan until crisp-tender (3-5 minutes).
- Fluff cooked rice and divide it among bowls.
- Top each bowl with chicken, vegetables, and garnish with chopped green onions and sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying/Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg