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
In a large skillet, heat sesame oil over medium-high heat.
Add the chicken and cook for 3 minutes or until lightly browned on all sides.
Add carrots and sauce for another 30 seconds.
Stir in 1/3 of the Teriyaki Sauce, saving the rest for drizzling. Add rice and stir in chicken broth.
Bring to a boil. Then lower heat to medium-low and cover. Cook for an additional 12 minutes, stirring occasionally.
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.
Remove from heat and drizzle remaining Teriyaki Sauce. Garnish with green onion and sesame seeds. Serve and enjoy!