Name: Teriyaki chicken with peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 red bell pepper, sliced; 1/2 medium yellow onion, sliced; 1 tsp canola oil; 2 tbsp teriyaki sauce; 1 green onion, sliced

Nutrition

Per serving

471 calories

Protein: 45g; 39% of calories
Carbs: 54g; 46% of calories
Fat: 8g; 16% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, heat half the oil in a 12-inch skillet over medium-high heat. Add the bell peppers and onions. Sauté for 6 to 8 minutes until softened and slightly charred. Remove from the skillet and set aside.
Wipe out the skillet and heat the remaining oil over medium-high heat. Add the chicken pieces in a single layer. Cook for 4 minutes, flip, and cook for 3 to 4 minutes more until browned and cooked through. Done when opaque in the center, 165°F.
Add the sautéed vegetables back to the skillet with the chicken. Pour in the teriyaki sauce and toss for 2 minutes until the sauce is thickened and coats the chicken. Serve the chicken and peppers over the steamed rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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