Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 2 cups cooked jasmine or brown rice
- 1 cup mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- Chopped green onions and sesame seeds for garnish
Instructions
- Marinate the chicken in teriyaki sauce for at least 30 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook the marinated chicken until golden brown on both sides and fully cooked through.
- Remove the chicken from the skillet and let it rest while stir-frying mixed vegetables in the same skillet until tender yet crisp.
- Slice the chicken and return it to the skillet with reserved marinade; heat everything together.
- Serve over rice, garnished with green onions and sesame seeds.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 90mg