Teriyaki Chicken with White Rice and Stir-Fried Vegetables
Tender chicken breast in a light teriyaki glaze served over fluffy white rice with colorful stir-fried vegetables
Teriyaki Chicken with White Rice and Stir-Fried Vegetables is a dinner recipe ready in about 35 minutes. Each serving has approximately 1287 kcal, 91g protein, 173g carbs, 24g fat. It fits a high-protein diet.
Prepare the white rice according to package directions
Cut the chicken breast into bite-sized pieces
Chop the broccoli, snap peas, and carrots into uniform pieces for even cooking
Heat olive oil in a large wok or skillet over high heat
Add the broccoli, snap peas, and carrots to the hot pan and stir-fry for 5-7 minutes until tender-crisp
Add the chicken pieces to the vegetables and stir well
Pour the soy sauce over the mixture and toss to coat evenly, cooking for another 2-3 minutes
Serve the teriyaki chicken and vegetable mixture over the fluffy white rice
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