2 boneless skinless chicken breasts, cut into 1” cubes
1 cup uncooked long grain rice, washed
2 tbsp. sesame oil
1/3 cup shredded carrots
2 cups low sodium chicken broth
2 cups broccoli florets
1 1/2 cups sugar snap peas
1 cup chopped pineapple
1/2 cup Teriyaki Marinade & Sauce
1/4 cup green onion, chopped for garnish
2 tbsp. sesame seeds for garnish
Step 1
In a large skillet, heat sesame oil over medium-high heat.
Step 2
Add the chicken and cook for 3 minutes or until lightly browned on all sides.
Step 3
Add carrots and sauce for another 30 seconds.
Step 4
Stir in 1/3 of the Teriyaki Sauce, saving the rest for drizzling. Add rice and stir in chicken broth.
Step 5
Bring to a boil. Then lower heat to medium-low and cover. Cook for an additional 12 minutes, stirring occasionally.
Step 6
Stir in broccoli and sugar snap peas, cover pan and cook for an additional 5 minutes or until most of the broth is absorbed and rice is tender.
Step 7
Remove from heat and drizzle remaining Teriyaki Sauce. Garnish with green onion and sesame seeds. Serve and enjoy!
Smoky mesquite with sea salt & pepper
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