Quick Teriyaki Stir-Fry with Vegetables and Rice
15min
15min
4
380
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Chef's Note
For extra flavor, add a teaspoon of grated fresh ginger along with the garlic. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the pan with the teriyaki sauce.
Tags
Ingredients
1 pound chicken breast
3 cups broccoli florets
2 medium bell peppers (red and yellow)
2 medium carrots
2 cloves garlic
1/3 cup bottled teriyaki sauce
2 tablespoons vegetable oil
1 cup white rice
2 cups water
1 tablespoon sesame seeds
Instructions
- 1
Rinse 1 cup of rice under cold water until water runs clear. Add rice and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- 2
While rice cooks, cut 1 pound of chicken breast into 1-inch pieces.
- 3
Wash and cut broccoli into florets if not already prepared.
- 4
Wash bell peppers, remove seeds and stems, and slice into thin strips.
- 5
Peel 2 medium carrots and cut into thin matchsticks.
- 6
Peel and mince 2 cloves of garlic.
- 7
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 8
Add chicken pieces and cook for 4-5 minutes until browned and almost cooked through. Remove chicken to a plate.
- 9
Add remaining 1 tablespoon of oil to the same pan. Add carrots and stir-fry for 2 minutes.
- 10
Add broccoli and bell peppers and stir-fry for 3 minutes until vegetables begin to soften but remain crisp.
- 11
Return chicken to the pan. Add minced garlic and cook for 30 seconds until fragrant.
- 12
Add 1/3 cup teriyaki sauce and stir to coat everything evenly. Cook for 2 minutes until sauce is slightly thickened and chicken is fully cooked.
- 13
Fluff the cooked rice with a fork.
- 14
Serve stir-fry over rice and sprinkle with 1 tablespoon sesame seeds.
Nutrition Information (per serving)
380
29g
42g
12g
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