Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon fresh ginger (minced)
- 2 cloves fresh garlic (minced)
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cups jasmine rice
- Assorted fresh vegetables (e.g., bell peppers, broccoli)
Instructions
- Cook 2 cups of jasmine rice according to package instructions.
- In a large skillet over medium heat, add 1 tablespoon of oil. Cook bite-sized chicken pieces for about 6-8 minutes until golden brown.
- Whisk together soy sauce, brown sugar, minced garlic, minced ginger, and rice vinegar in a small bowl.
- Pour the sauce over the cooked chicken and simmer for another 3-4 minutes until slightly thickened.
- Add chopped vegetables during the last couple of minutes to maintain their crispness.
- Serve the teriyaki chicken over prepared rice and drizzle with remaining sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420
- Sugar: 9g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg