Tender chicken and crisp vegetables tossed in a sweet and savory homemade teriyaki sauce. A perfect weeknight dinner that comes together in under 30 minutes, faster than takeout!
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
530cal
56gprotein
28gcarbs
19g
Ingredients
1.5 lb Chicken Breast (boneless, skinless, cut into 1-inch cubes)
0.5 tsp Salt
0.25 tsp Black Pepper (freshly ground)
3 tbsp Vegetable Oil (divided)
1 medium head Broccoli (cut into bite-sized florets)
1 large Red Bell Pepper (cored and thinly sliced)
2 medium Carrot (peeled and thinly sliced on a diagonal)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Teriyaki Chicken Stir-fry with Steamed Basmati Rice
Aromatic Teriyaki chicken stir-fry with fluffy rice - a quick-to-make, protein-packed, delicious meal!
This chinese_american dish is perfect for dinner. With 792.53 calories and 61.35g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup Low Sodium Soy Sauce
0.25 cup Water (for the sauce)
0.25 cup Mirin (Japanese sweet rice wine)
2 tbsp Brown Sugar (packed)
1 tbsp Cornstarch
1 tsp Toasted Sesame Oil
1 tbsp Sesame Seeds (toasted, for garnish)
2 stalks Green Onion (thinly sliced, for garnish)
Instructions
1
Prepare Sauce & Chicken
In a medium bowl, whisk together the low sodium soy sauce, 1/4 cup water, mirin, and brown sugar. Set aside.
In a separate small bowl, whisk the cornstarch and 2 tbsp of water until smooth to create a slurry. Set aside.
Pat the chicken cubes completely dry with paper towels and season generously with salt and pepper. This helps them brown properly.
2
Cook the Chicken
Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat until the oil shimmers.
Carefully add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature reaches 165°F / 74°C).
Remove the cooked chicken from the wok and set it aside on a plate.
3
Stir-fry Vegetables
Add the remaining 1 tbsp of oil to the hot wok.
Add the sliced carrots and stir-fry for 2 minutes as they take the longest to cook.
Add the broccoli florets and stir-fry for another 3-4 minutes until they become vibrant green and tender-crisp.
Add the sliced bell pepper and cook for 2 minutes until slightly softened but still crisp.
Add the minced garlic and grated ginger to the center of the wok. Stir-fry for 30-60 seconds until fragrant, being careful not to burn them.
4
Combine and Thicken
Return the cooked chicken to the wok with the vegetables.
Give the prepared teriyaki sauce a quick stir and pour it into the wok. Bring the mixture to a simmer and cook for 1 minute to allow the flavors to meld.
Stir the cornstarch slurry again to recombine, then pour it into the simmering sauce.
Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.
5
Finish and Serve
Remove the wok from the heat and stir in the toasted sesame oil for a final burst of flavor.
Garnish with toasted sesame seeds and sliced green onions.
Serve immediately over a bed of steamed white or brown rice, or with your favorite noodles.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
