Fresh & Fast Chicken Teriyaki with Brown Rice
Fresh & Fast Chicken Teriyaki with Brown Rice comes together in no time at all and uou can use whatever veggies you have on hand or prefer.
Christy Jordan, SouthernPlate.com
• 2 cups
uncooked Brown rice, cooked according to package directions
• 1 tablespoon vegetable oil
• 1 pound boneless
skinless chicken breasts, cut into bite sized pieces
• 2 cups broccoli or veggie of choice
• 2 cups matchstick carrots
or veggie of choice
• ½ teaspoon garlic powder
• 1/3 cup teriyaki sauce
Place oil in large skillet and heat over medium high heat. Add chicken and cook, stirring frequently, until chicken is lightly browned and no longer pink in the center, 5-7 minutes.
Add vegetables, garlic powder, and teriyaki sauce to skillet. Reduce heat to medium and cook, stirring often, until vegetables are tender, about ten minutes.
Serve over hot cooked rice.
*If feeding a larger or hungrier crowd, double the amount of rice and load up on veggies. If you double the veggies, double the sauce and garlic powder as well.
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