Teriyaki Chicken* Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   In a medium saucepan, bring 4 cups of water to a boil. Add the basmati rice, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Cook the Chicken

   Season the chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through. Remove from skillet and let rest for a few minutes before slicing.

3. 3

   Stir-Fry the Veggies

   In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli, bell peppers, and carrots. Stir-fry for about 5-7 minutes or until the vegetables are tender-crisp.

4. 4

   Combine and Glaze

   Add the sliced chicken back to the skillet with the vegetables. Pour the teriyaki sauce over the top and stir to combine. Cook for an additional 2-3 minutes until everything is heated through and coated with sauce.

5. 5

   Serve

   Serve the teriyaki chicken and veggie medley over a bed of basmati rice. Garnish with sesame seeds and sliced green onions.