Teriyaki Chicken and Rice
Recipe GLPRd2934053050a97
A savory and slightly sweet Asian-inspired one-skillet meal featuring tender cubed chicken in a glossy teriyaki sauce, combined with fluffy brown rice and colorful mixed vegetables. This dish is quick to prepare and perfect for a satisfying weeknight dinner.
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Ingredients
2 boneless skinless chicken breasts, cut into 1/2-inch cubes
1 1/2 cups uncooked instant brown rice
2 1/2 cups water
1 tablespoon butter
1/2 tablespoon sesame oil
1 1/2 teaspoons minced garlic, about 3 cloves
1 teaspoon minced ginger
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/2 (16 oz) bag frozen peas and carrots
Salt and pepper to taste
Directions
In a saucepan, combine the uncooked brown rice, water, and butter. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 10 to 12 minutes until the water is completely absorbed and rice is tender. Alternatively, you may cook the rice according to the package microwave directions. Once cooked, keep the rice warm.
While the rice cooks, place the frozen peas and carrots in a separate pot and add just enough water to cover them. Bring to a simmer and cook for 6 to 7 minutes until the vegetables are tender. Drain well and set aside.
Heat the sesame oil in a large skillet over medium-high heat.
Add the minced garlic to the skillet and cook, stirring constantly, for about 30 seconds until fragrant.
Add the cubed chicken to the skillet and cook, stirring occasionally, until the chicken is lightly browned and cooked through to an internal temperature of 165°F, about 8 to 10 minutes.
Add the cooked rice and drained peas and carrots to the skillet with the cooked chicken.
Stir in the brown sugar, soy sauce, and minced ginger. Mix well to combine and let simmer over medium heat for 3 to 5 minutes, stirring occasionally, until the rice absorbs most of the sauce and the flavors meld together.
Taste the dish and season with salt and pepper as needed. Serve hot.
