A traditional teriyaki stir fry with soy, garlic, and ginger served over white rice with stir fry vegetables.
- Cook Time 15 mins
- Ingredients 6
- Serves 2-4
- Chef John Surla
- 12 oz - 1 lb. Boneless, Skinless Chicken Breast
- 10-16 oz. Microwavable Rice
- 9 oz. Chefs’ Menu Ginger Teriyaki Sauce
- 10-12 oz. Seasonal Vegetables (recommend broccoli, squash, or stir fry cut)
- 2 tbsp. Olive Oil
- Salt (1/2 tsp.) & Pepper (1/2 tsp.)
- Large Skillet
Cut chicken into strips.
Heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.
Place vegetables into bowl, season with salt and pepper to taste, and set aside.
Heat skillet over HIGH for 1-2 minutes and add 1 TBSP of olive oil. Add chicken to skillet, sprinkle with salt & pepper, and allow chicken to sear undisturbed for 1-2 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2 minutes, stirring occasionally.
While chicken is cooking, heat microwavable rice. Follow directions on packaging.
Reduce heat to MEDIUM and add Chefs’ Menu Ginger Teriyaki Sauce to skillet. Next, add cooked vegetables back into skillet and simmer together with chicken and sauce for 1-2 minutes, stirring occasionally.
Remove rice from microwave and portion onto serving plates. Then, spoon chicken and vegetables over rice and serve.