Chicken Teriyaki and Rice

Servings:
Chicken Teriyaki and Rice 4.37/5 (19 votes)

One of the great things about stir fry recipes is they cook quick. And, if you can swing prepping in advance; they're that much quicker! This meal is just that. Combine the sauce ingredients and cut the chicken and veggies in the morning. Then, all that's left is the rice and throwing the rest in a pan! Bam!  

White Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice
  • 3 cups water

DIRECTIONS

  1. Place rice and water in a small pot.
  2. Bring to a boil, reduce to a simmer, cover.
  3. Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork.

Nutritional Information

Serving Size 75g Calories 150 Fat 0 Sat Fat 0 Sodium 0 Carbs 35 Sugars 0 Fiber Protein 3.

Chicken Teriyaki

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pound boneless skinless chicken breasts
  • kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 cup carrot, cut into very thin strips
  • 1 red bell pepper, cut into strips
  • 1 pound snow peas
  • Sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper

DIRECTIONS

  1. Prepare the sauce by combining all ingredients in a small saucepan. Simmer for about 10 minutes; or until slightly thickened. (Taste and adjust sweetness with a bit more honey if desired.)
  2. Meanwhile, cut chicken into 1” pieces and season with salt and pepper.
  3. Heat olive oil in a large skillet or wok over medium high heat until it begins to shimmer.
  4. Add chicken and brown on all sides about 6-8 minutes.
  5. Transfer the chicken to a plate and reserve.
  6. Add another tablespoon of oil if necessary and sauté carrots for 3-4 minutes. Once they begin to become tender, add bell pepper and snow peas.
  7. Sauté another 2-3 minutes, return chicken to the wok, stir in sauce, and serve over rice.

Nutritional Information

Serving Size 422g Calories 553 Fat 20 Sat Fat 4 Sodium 1235 Carbs 35 Sugars 25 Fiber 5 Protein 55.

NOTES

KID NOTE: Huge win! Not spicy and slightly sweet. A perfect combination.

VEGETARIAN TIP: Skip the chicken and add additional veggies.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.

1 Comment

  1. boomgirl79 says:

    Even the hubby, who doesn’t like teriyaki sauce, raved about this meal! I didn’t have any snow peas so I used sugar snap and cut them the long ways on the angle into smaller strips. Seemed to work well.

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