Katie Austin

Teriyaki Chicken Plate

Teriyaki Chicken Plate

I came home from my studio the other night and it was one of those crisp, fall nights so I was in the mood for something warm and comforting! I had some chicken and some veggies that I needed to use up so I decided to make a chicken teriyaki stir fry plate! It was so easy to make and was exactly what I needed!

Here’s what you need:

2 chicken breasts

1 zucchini, chopped

1/2 onion, diced

1 cup of mushrooms, chopped

1 cup of rice

1 egg

1 large carrot

2 tbsp teriyaki sauce

1 tsp sesame oil

Garlic Salt

Onion Salt




Here’s how you make it:

First, start by cooking your rice according to the package. I used 1 cup of uncooked rice for this recipe because I wanted to have some leftover for lunch the next day!

While the rice is cooking, cut your chicken breasts up into cubes and cook in sesame oil on medium heat for about 10 minutes or until fully cooked through. Once your chicken is almost cooked through, add some teriyaki sauce and seasoning

In another sauté pan, cook your diced onion, cut up mushrooms and zucchini and cook until fork tender (about 7-8 minutes)

In a small pot, boil 1 cup of water and cook your sliced carrot until fork tender (should be about 4-5 minutes)

Once your rice is done cooking, add the cooked carrot and mix in one egg, on low heat. Scramble the egg and combine with the rice and carrots. Add teriyaki, sesame oil and seasonings according to taste! You could even add in some sriracha here too if you like a little kick!

Put everything on one plate and enjoy! I kept everything separate on my plate but you can definitely mix everything together and you would have a different version of chicken fried rice!