2 boneless skinless chicken breasts, pounded to 1/2″ thick, sliced in 1/2″ strips
2 cups broccoli florets
2 tbsp. sesame oil, divided (or olive oil)
1 1/2 cups shredded carrots
3 cups rice, prepared
1/2 cup Teriyaki Marinade & Sauce
1/4 cup green onion, chopped for garnish (optional)
2 tbsp. sesame seeds for garnish (optional)
Cover chicken with Teriyaki sauce and marinate for 30 min – 1 hour in refrigerator prior to cooking.
In a large skillet, heat sesame oil over medium-high heat.
Add the chicken and cook until golden and almost cooked through, about 10 minutes (flipping halfway through).
Drizzle 2-4 tbsp. of Teriyaki sauce over chicken and simmer until sauce has thickened and chicken is cooked through. Internal temperature should reach at least 165 °F.
Remove chicken and let rest on plate.
In same skillet, heat 1 tbsp. of sesame oil and add broccoli. Cook for 3 minutes.
Add carrots and cook for additional 2 minutes until cooked but still crunchy.
Add remaining Teriyaki sauce, combine and cook for 1 minute.
Remove from heat. Place chicken and vegetables on top of rice. Garnish with sesame seeds and green onion. Serve and Enjoy.