Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb), diced
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 4 green onions, sliced
- ¼ cup teriyaki sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp vegetable oil (for cooking)
Instructions
- Dice the chicken and chop the vegetables.
- Heat oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, stir-fry the mixed vegetables until tender-crisp, about 3-4 minutes.
- Add the cooked rice to the skillet. Break up any clumps and mix well.
- Pour the teriyaki and soy sauce over the rice mixture and stir to combine.
- Return the cooked chicken and sliced green onions to the skillet. Heat through for an additional minute.
- Serve hot, drizzled with extra teriyaki sauce if desired.
Notes
Use day-old rice for the best texture. Feel free to mix and match vegetables. Adjust teriyaki and soy sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg