Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 1 cup white or brown rice
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- Sesame seeds for garnish
- Teriyaki sauce (or homemade)
- Cooking oil (vegetable or sesame oil)
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions. Keep warm.
- Season chicken with salt and pepper. Heat oil in a skillet over medium-high; cook chicken until browned and cooked through, about 6-8 minutes per side. Slice into strips.
- Sauté broccoli and carrots in the same skillet until tender-crisp, about 3-4 minutes.
- Return chicken and vegetables to skillet. Pour teriyaki sauce over and cook for an additional 2-3 minutes.
- Serve the chicken and vegetables over rice. Garnish with sliced green onions and sesame seeds.
Notes
- For extra flavor, cook rice in broth or add aromatics like garlic or ginger.
- Feel free to add other vegetables like bell peppers or snap peas.
- Adjust sauce amount to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
