Quick Chicken Teriyaki On-the-Go
Ingredients
Ingredients for 4 servings:
- 2 cups cooked brown rice
- 1lb chicken breast, chopped into 1-inch chunks
- 1/2 orange bell pepper, chopped thinly (Note: you can choose just 1 color of bell pepper)
- 1/2 red bell pepper, chopped thinly (Note: you can choose just 1 color of bell pepper)
- 1 small zucchini, chopped into 1-inch chunks
- 1/2 eggplant (1.5 cups), chopped into 1-inch chunk
- 3/4 cup low sodium teriyaki sauce
- Garnish
- cilantro, chopped
- lime
- green onion, chopped
Steps
Step 1
Cook rice according to the instructions given. Once it finishes cooking, set aside. If desired, mix in lime juice and chopped cilantro after cooking.
Step 2
While the rice cooks, set a nonstick skillet on medium heat and lightly spray with cooking spray.
Step 3
Add the chicken chunks and cook until the outside is golden brown and no longer pink, about 6 to 8 minutes. Set the chicken aside.
Step 4
Using the same skillet, increase the heat to medium high, spray with a little cooking spray, then add the chopped vegetables. Cook and sear the vegetables until the outside edges are brown, about 4 to 6 minutes.
Step 5
Add the chicken back to the skillet and mix everything together. Reduce the heat, then pour in the teriyaki sauce. Shake the skillet to mix.
Step 6
Serve the stir-fry over brown rice and garnish with freshly chopped green onion.