Description
A vibrant and flavorful dish combining juicy chicken, fresh vegetables, and a sweet tangy teriyaki sauce over jasmine or brown rice.
Ingredients
- 2 cups jasmine or brown rice
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup teriyaki sauce
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper (red or green), sliced
- 1 cup broccoli florets
- 1 teaspoon olive oil
- 1 tablespoon sesame seeds (optional)
- Green onions, for garnish
- Salt and pepper, to taste
Instructions
- Rinse the rice under cold water. In a saucepan, add rice and water according to package instructions. Bring it to a boil, then reduce to a simmer and cover. Allow to cook until tender, about 15-20 minutes.
- While the rice is cooking, cut the chicken into bite-sized pieces. Season with salt and pepper to taste.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes.
- Toss in the sliced bell pepper and broccoli florets. Stir-fry for an additional 5 minutes until the vegetables are tender but still crisp.
- Pour in the teriyaki sauce and add the pineapple chunks. Stir everything together and let it simmer for 2-3 minutes to heat through.
- Once everything is cooked, serve the chicken and vegetable mixture over the prepared rice.
- Sprinkle sesame seeds and sliced green onions on top for a finishing touch.
Notes
For a smokier flavor, consider grilling the chicken instead of pan-frying. You can also adapt the vegetables based on what’s in season.
