Teriyaki Chicken with Brown Rice and Stir-Fried Vegetables
Tender chicken breast glazed in a savory teriyaki sauce, served with nutty brown rice and a medley of fresh stir-fried vegetables
Teriyaki Chicken with Brown Rice and Stir-Fried Vegetables is a dinner recipe ready in about 35 minutes. Each serving has approximately 1084 kcal, 77g protein, 144g carbs, 26g fat. It fits a high-protein diet.
Cut the chicken breast into bite-sized cubes
Prepare the brown rice according to package directions if not already cooked
Chop the broccoli into florets, dice the bell pepper, and julienne the carrot
Heat the sesame oil in a large wok or skillet over high heat
Add the chicken cubes and cook for 3-4 minutes until lightly golden
Add all the chopped vegetables and stir-fry for 4-5 minutes until tender-crisp
In a small bowl, mix the soy sauce and honey to create the teriyaki glaze
Pour the glaze over the chicken and vegetables, toss well to coat, and cook for 1-2 minutes
Serve the teriyaki chicken and vegetables over the brown rice
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