Instructions
Step 1: Cook the jasmine rice according to package directions with water and salt. Keep warm.
Step 2: In a small saucepan, combine the soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil.
Step 3: Bring the mixture to a gentle simmer over medium heat.
Step 4: In a small bowl, whisk together the cornstarch and water. Stir into the sauce and cook until thickened. Remove from heat.
Step 5: Season the chicken with garlic powder and black pepper.
Step 6: Heat the vegetable oil in a large skillet over medium-high heat.
Step 7: Cook the chicken for 5–6 minutes per side, or until fully cooked and nicely browned.
Step 8: Slice the chicken into bite-sized strips and toss with half of the teriyaki sauce.
Step 9: In another skillet or wok, heat the vegetable oil for the vegetables.
Step 10: Add the garlic, broccoli, green beans, carrots, and bell pepper. Stir-fry for 5–7 minutes until tender-crisp.
Step 11: Season the vegetables lightly with salt and black pepper.
Step 12: Divide the rice among serving bowls.
Step 13: Arrange the teriyaki chicken and stir-fried vegetables over the rice.
Step 14: Drizzle the remaining teriyaki sauce over the chicken and rice.
Step 15: Garnish with green onions and sesame seeds before serving.
Storage and Reheating Tips
Store the chicken, rice, and vegetables in separate airtight containers in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop until thoroughly warmed.
Add a splash of water when reheating rice to prevent it from drying out.
The teriyaki sauce can be stored separately in the refrigerator for up to 1 week.
This dish is excellent for meal prep and can be portioned into individual containers for easy lunches throughout the week.
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