Description
A delicious teriyaki chicken dish served with colorful stir-fried vegetables and rice.
Ingredients
Scale
- ¼ cup soy sauce (low sodium preferred)
- 3 tablespoons packed brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon grated fresh ginger root (or ¼ teaspoon ground ginger)
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- 1 pound boneless skinless chicken breasts
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 2 cups small broccoli florets (about 1 crown)
- 1 red bell pepper, thinly sliced (about 1 cup)
- ½ red onion, thinly sliced (about 1 cup)
- ½ teaspoon kosher salt
- 2 cups cooked white or brown rice
- 2 green onions, thinly sliced
- sesame seeds, for garnish (optional)
Instructions
- If you’re cooking rice, get that started first.
- In a small bowl, combine sauce ingredients. Set aside.
- Cut the chicken into bite-sized pieces, about ½ to ¾ inches. In a medium bowl, toss the chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 4 minutes until the bottom side is crisp and golden. Stir and continue cooking 3 to 4 minutes more, until browned and cooked through.
- Reduce heat to medium-low. Whisk the sauce one more time to mix up any cornstarch that has settled to the bottle. Add sauce to the skillet with the chicken. Cook while stirring until thickened and clear, about 2 minutes.
- Remove pan from heat, put chicken and sauce into a clean bowl, and cover to keep warm. Carefully wipe out the skillet with paper towels.
- In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add broccoli, bell pepper, and onion. Season with salt and cook for 4 to 5 minutes, stirring occasionally, until crisp-tender.
- Spoon rice into bowls. Top with teriyaki chicken and stir-fried veggies. Garnish with sliced green onions and sesame seeds, if desired.
Notes
- Ensure chicken is cooked thoroughly before serving.
- Adjust the sauce for personal taste by adding more or less sugar or soy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg