Ingredients
Scale
- 1 cup jasmine or basmati rice
- 3 cups water
- Pinch of salt
- 400 g chicken breast, sliced into strips
- 1 tbsp sesame oil (or olive oil)
- 1 cup broccoli florets
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup sweet corn
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for topping)
- 4 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or lemon juice)
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tsp cornstarch + 2 tbsp water (for thickening)
Instructions
- Cook rice in salted water until fluffy. Once done, keep warm while you prepare the rest of the dish.
- Heat sesame oil in a large pan or wok over medium-high heat. Add sliced chicken strips and season lightly with salt. Cook until golden brown on all sides.
- Once the chicken is cooked, toss in broccoli florets, bell peppers, and sweet corn. Stir-fry for about 3-4 minutes until veggies are tender-crisp.
- In a bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar (or lemon juice), minced garlic, grated ginger, and cornstarch mixed with water.
- Pour the teriyaki sauce over the chicken and veggies in the pan. Stir well to coat everything evenly. Cook until the sauce thickens.
- Serve your delicious teriyaki chicken over warm rice, garnished with chopped green onions and sesame seeds for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg