Quick and easy, this Chicken Teriyaki only takes one pot and 30 minutes to make!
Course gluten free, Main Course
Cuisine Japanese
Keyword chicken, teriyaki
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 5
Calories 335kcal
Author Stacey aka the Soccer Mom
Cost $10
Ingredients
1tbspcanola oil
5chicken breast cutletscubed
1red bell pepperdiced
1green bell pepperdiced
1 1/2cupscarrotsshredded
1teaspoongingerminced
2teaspoongarlicminced
2cupsinstant white rice
1 1/4cupschicken broth
1/4cuphoney
1/2cupsoy sauce
1Tablespoonvinegar
1cupfrozen peas
Instructions
Add cubed chicken to a deep skillet with oil, over medium heat. Cook until chicken starts to brown on all sides.
Add diced peppers and cook until they start to soften.
Add, carrots, ginger, and garlic and cook for 2 more minutes, stirring occasionally.
Stir in the rice, broth, honey, soy sauce, vinegar, and peas. Bring to a simmer, cover, and cook until rice is tender. Stir once or twice to prevent scorching.
After rice has cooked, removed from heat and allow to steam, covered, for 5-8 minutes.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.