Teriyaki Chicken and Green Vegetable Stir-fry on a Bed of Rice

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp vegetable oil (or canola/sesame oil)
• 1 cup long-grain white rice (rinsed and drained)
• 1.5 cups low-sodium chicken broth
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 2 cups broccoli florets
• 1 medium bell pepper, diced
• 1 medium carrot, sliced into thin rounds
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Optional garnish: Sesame seeds and sliced green onions

Instructions

1. 1

   Sear the Chicken: Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and cook for 5 to 6 minutes until lightly browned on all sides.

2. 2

   Aromatics: Add the minced garlic and grated ginger to the pan with the chicken. Cook for about 1 minute until fragrant.

3. 3

   Combine Liquids and Rice: Stir in the rinsed white rice, chicken broth, and teriyaki sauce, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.

4. 4

   Simmer: Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 12 to 15 minutes.

5. 5

   Add Veggies: Remove the lid, scatter the broccoli florets, bell peppers, and carrots evenly over the top of the rice and chicken. Cover the pan again and cook for another 5 minutes, or until the rice is tender, the liquid is absorbed, and the vegetables are tender-crisp.

6. 6

   Fluff and Serve: Remove from heat, fluff the rice gently, and mix the vegetables into the casserole. Garnish with sesame seeds and sliced green onions before serving.