Prep time 30 MINUTES
Cook time 1 HOUR
Total time 1 HOUR 30 MINUTES
1 lb. (450g) boneless, skinless chicken breasts, diced
2 cups chicken stock/broth, no sodium
¾ cup teriyaki sauce
2 cups (475g) uncooked instant white or brown rice
1 lb. (450g) frozen bag stir-fry vegetables*
5 cloves garlic, grated or finely chopped
2" piece of fresh ginger, grated or finely chopped
2 tablespoons canola or vegetable oil
1 tablespoon toasted sesame seeds for garnish (optional)
Preheat the oven to 375° F.
Put a large sauté pan on medium heat. Add in oil. When oil becomes hot, add in garlic and ginger, sauté for 2-3 minutes until fragrant. Add in chicken. Adjust heat as needed and cook until chicken done. Turn off heat. Add in teriyaki sauce and stir-fry vegetables. Mix well.
In a baking dish, add in instant rice and chicken stock. Mix well. Evenly spread chicken mixture on top of rice.
Bake in oven for 1 hour.
*Stir-fry blends typically include red pepper, sugar snap peas, and baby corn, and may be labeled as "Asian blend." If you cannot find a stir-fry mix, you can always substitute with your favorite vegetable medley or use fresh produce.
Pro tip: Add 3 green onions, thinly sliced, and 2 tablespoons of fresh chopped cilantro when sautéing the chicken for more flavor and depth.
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