Simple Chicken Teriyaki Stir Fry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Broccoli

  Raw

  2 cup chopped or 182g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Brown sugar

  4 tbsp or 36g

• Rice wine vinegar

  2 tbsp or 30g

• Aji-Mirin

  Kikkoman

  2 tbsp or 17g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Cook the rice according to package instructions.
2. In a pan, heat olive oil over medium heat. Stir fry the onion, broccoli, bell pepper, and peas until they are vibrant in color.
3. Add a splash of water, reduce heat to medium, and continue to stir fry until the vegetables are tender-crisp. Remove from the pan and set aside.
4. Season the chicken pieces with salt and pepper. In the same pan, heat sesame oil over medium heat and stir fry the chicken until lightly browned and crisp.
5. In a small bowl, whisk together soy sauce, brown sugar, rice wine vinegar, Mirin, and garlic.
6. Add the sauce to the chicken and cook, stirring occasionally, until it bubbles and thickens into a shiny glaze.
7. Garnish with sliced scallions and serve over the prepared rice.

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