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Marinated Chicken Breast Strips
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Teriyaki Sauce
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Microwavable White Rice
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Cut, Washed Vegetables
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Olive Oil
5 Simple Ingredients
15 Minutes From Kit To Your Table
Step-by-Step
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11
Cook Veggies
Heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.
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22
Set Veggies Aside
Place vegetables into bowl, season with salt and pepper to taste, and set aside.
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33
Cook Meat
Heat skillet over HIGH for 1-2 minutes and add remaining olive oil. Add chicken to skillet and allow chicken to sear undisturbed for 2-3 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2-3 minutes, stirring occasionally.
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44
Heat Rice
While chicken is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2-3 minutes. CAUTION: Pouch will be hot.
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55
Sauce It Up
Reduce heat to LOW and add sauce to skillet. Next, add cooked vegetables back into skillet and simmer together with chicken and sauce for 1 minute, stirring occasionally.
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66
Finish Plating and Serve
Remove rice pouch from microwave and portion rice onto serving plates. Then, spoon chicken and vegetables over rice and serve.
To Cook You Need
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Large Frying Pan
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Tongs
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Scissors
Created By
John Surla
Executive Chef


Chef John's passion for cooking started at the young age of 5 years old. "The first dish my mom taught me was Fried Rice. Watching countless hours of Yan Can Cook and Julia Child was a big inspiration to be a Chef. Chef John received his formal training at Diablo Valley College in Pleasant Hill, California and has worked for renowned Chefs such as Stephen Silva of Melons Catering, Arnold Pulido of Va di Vie, and Rainer Schwarz of the Roosevelt Hotel. At age 35, Chef John reached his dream of owning his own restaurant and sharing the harmony for his love of food and wine.