Ingredients
Scale
- 2 cups cooked white or brown rice
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 whole bell pepper, sliced
- 1 cup snap peas
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds (for garnish)
- to taste Chopped green onions (for garnish)
- to taste Salt and pepper
Instructions
- Begin by cooking your rice according to package instructions.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes.
- Add the broccoli, bell pepper, and snap peas to the skillet. Stir-fry for another 4-5 minutes.
- Pour the teriyaki sauce over the chicken and vegetables, tossing to coat evenly.
- Once the rice is ready, divide it among bowls and top with the teriyaki chicken and veggies.
- Garnish with sesame seeds and chopped green onions, then serve warm.
- Prep Time: 10
- Cook Time: 20