Name: 38 Easy Japanese Recipes With Kitchen Pantry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups cooked rice; 1 cup soy sauce; 1/2 cup mirin; 1/4 cup rice vinegar; 2 tablespoons sesame oil; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 1 pound boneless, skinless chicken thighs, sliced; 2 cups broccoli florets; 1 carrot, julienned; 1 bell pepper, thinly sliced; 2 green onions, chopped; 1 tablespoon sesame seeds; Salt and pepper, to taste

Instructions

In a small bowl, whisk together soy sauce, mirin, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.
Heat a large skillet over medium-high heat and add the sliced chicken. Season with salt and pepper, then sauté until cooked through.
Pour half of the teriyaki sauce over the chicken, stirring well to coat. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
In the same skillet, add the broccoli, carrot, and bell pepper. Cook until the vegetables are tender-crisp.
Add the cooked rice to the skillet and pour the remaining teriyaki sauce over the mixture. Stir well to combine and heat through.
Serve the teriyaki chicken and vegetable stir-fry in bowls, garnished with chopped green onions and sesame seeds.

Ingredients

Instructions

Nutrition Facts