By Sasha Gordanier
Cook the jasmine rice according to package instructions to yield 1 cup cooked rice. Set aside and keep warm.
Dice the 6 oz chicken breast or thigh into bite-sized pieces. Season with salt and black pepper.
Mince 2 cloves of garlic and 1 tablespoon of ginger. Slice the scallions into thin rounds, keeping the white and green parts separate.
Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
Add minced garlic and ginger to the skillet with the chicken. Stir-fry for 1 minute until aromatic.
Pour 2 tablespoons of teriyaki sauce into the skillet. Stir well to coat the chicken evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Steam 1 cup of broccoli florets for about 4-5 minutes until bright green and tender-crisp. Alternatively, add them to the skillet for the last 2-3 minutes of cooking the chicken, covering with a lid to steam.
To assemble, place the cooked jasmine rice at the base of a serving bowl. Arrange the teriyaki chicken on one side and the broccoli florets on the other.
Drizzle the remaining 2 tablespoons of teriyaki sauce over the entire bowl. Garnish with sliced scallion greens. Serve hot.
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This Asian Main Course Chicken Rice recipe is ready in 35 minutes and features Chicken thigh or breast, Jasmine rice, Broccoli florets and other delicious ingredients. Contains 600 calories total.
Cook the jasmine rice according to package instructions to yield 1 cup cooked rice. Set aside and keep warm.
Dice the 6 oz chicken breast or thigh into bite-sized pieces. Season with salt and black pepper.
Mince 2 cloves of garlic and 1 tablespoon of ginger. Slice the scallions into thin rounds, keeping the white and green parts separate.
Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
Add minced garlic and ginger to the skillet with the chicken. Stir-fry for 1 minute until aromatic.
Pour 2 tablespoons of teriyaki sauce into the skillet. Stir well to coat the chicken evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Steam 1 cup of broccoli florets for about 4-5 minutes until bright green and tender-crisp. Alternatively, add them to the skillet for the last 2-3 minutes of cooking the chicken, covering with a lid to steam.
To assemble, place the cooked jasmine rice at the base of a serving bowl. Arrange the teriyaki chicken on one side and the broccoli florets on the other.
Drizzle the remaining 2 tablespoons of teriyaki sauce over the entire bowl. Garnish with sliced scallion greens. Serve hot.
Calories per Serving: 600
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