Ingredients
- Diced chicken breast
- Olive or sesame oil
- Mixed bell peppers (red, yellow, green)
- Chopped onion
- Minced garlic
- Teriyaki sauce (or homemade with soy sauce, honey, ginger)
- Basmati or jasmine rice
- Water
- Salt
Instructions
- Rinse 1 cup of basmati or jasmine rice until water runs clear. In a pot, combine rinsed rice with 2 cups of water and a pinch of salt. Bring to boil, cover, and simmer on low for about 15 minutes until fluffy.
- Heat 1 tablespoon of olive or sesame oil in a wok over medium-high heat. Sauté 1 chopped onion for 2 minutes until softened. Add 2 minced garlic cloves and cook for an additional minute.
- Incorporate the diced chicken breast into the wok and cook for 5-7 minutes until browned throughout.
- Toss in sliced mixed bell peppers; stir-fry for about 3-4 minutes until slightly tender but still crisp. Pour in around ½ cup of teriyaki sauce and stir to coat evenly; simmer for another minute until sauce thickens slightly.
- Serve the stir-fry over a bed of steamed rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 380
- Sugar: 10g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg