Teriyaki Chicken and Rice
Teriyaki Chicken and Rice is a 20-minute Asian-inspired recipe with cooked rice, vegetables, shredded chicken, and Teriyaki sauce. It's sweet, savory, and satisfies fried rice cravings in a flash!
Servings: 4 1-cup servings
Calories: 275kcal
Equipment
- large nonstick skillet or wok
Ingredients
- 2 tablespoons Vegetable Oil or canola oil
- 1 cup Carrots chopped
- 1 cup Snap Peas or frozen peas
- 2 Green Onions chopped
- 1 cup Shredded Chicken
- ½ cup Teriyaki Sauce
- 2 cups Cooked Brown Rice or white rice
Instructions
- In a 4-quart, non-stick skillet, heat OIL over medium until shimmering (about 2 min).
- Add CARROTS, PEAS, and ONION; sauté until lightly browned and slightly softened (3-5 minutes).
- Fold in shredded ROTISSERIE CHICKEN, TERIYAKI SAUCE, and cooked BROWN RICE; continue sautéing over medium heat until warmed through (4-6 minutes); stirring as needed.
- Serve immediately or allow to cool, cover and refrigerate up to three days.
Nutrition
Serving: 1cup | Calories: 275kcal | Carbohydrates: 33g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 1503mg | Potassium: 367mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5702IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 2mg