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!
The recipe:
Start by cooking the rice according to package instructions (I used 1 cup uncooked rice for extra leftovers!).
While the rice cooks, heat sesame oil in a large pan over medium heat. Add cubed chicken breasts and sauté for about 10 minutes, or until fully cooked. Add teriyaki sauce, garlic salt, onion salt, salt, and pepper to taste.
In another sauté pan, cook the diced onion, mushrooms, and zucchini until fork-tender, about 7-8 minutes.
Meanwhile, bring 1 cup of water to a boil in a small pot and cook the sliced carrot for 4-5 minutes, or until tender.
Once the rice is cooked, add the cooked carrot to the rice. On low heat, add the egg and scramble it into the rice mixture. Stir in a splash of teriyaki sauce, sesame oil, and additional seasonings to taste. Add sriracha if you like a little kick!
Serve everything on one plate – I kept mine separate but you can mix it all together for a delicious fried rice variation. Enjoy!! xx
Teriyaki Chicken Plate
Ingredients
- 2 chicken breasts cubed
- 1 zucchini chopped
- 1/2 onion diced
- 1 cup mushrooms chopped
- 1 large carrot sliced
- 1 cup uncooked rice
- 1 egg
- 2 tbsp teriyaki sauce
- 1 tsp sesame oil
- Garlic salt to taste
- Onion salt to taste
- Salt and pepper to taste
Instructions
- Start by cooking the rice according to package instructions (I used 1 cup uncooked rice for extra leftovers!).
- While the rice cooks, heat sesame oil in a large pan over medium heat. Add cubed chicken breasts and sauté for about 10 minutes, or until fully cooked. Add teriyaki sauce, garlic salt, onion salt, salt, and pepper to taste.
- In another sauté pan, cook the diced onion, mushrooms, and zucchini until fork-tender, about 7-8 minutes.
- Meanwhile, bring 1 cup of water to a boil in a small pot and cook the sliced carrot for 4-5 minutes, or until tender.
- Once the rice is cooked, add the cooked carrot to the rice. On low heat, add the egg and scramble it into the rice mixture. Stir in a splash of teriyaki sauce, sesame oil, and additional seasonings to taste. Add sriracha if you like a little kick!
- Serve everything on one plate – I kept mine separate but you can mix it all together for a delicious fried rice variation. Enjoy!! xx
