Description
A delightful dish combining juicy chicken, colorful vegetables, and flavorful rice, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, diced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 green onions, chopped
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- In a bowl, combine the diced chicken thighs with soy sauce and cornstarch. Let it marinate for 15 minutes.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook until golden brown, about 5-7 minutes. Remove from skillet.
- Add the remaining tablespoon of oil to the skillet. Sauté mixed vegetables for 3-4 minutes until tender.
- Push the vegetables to one side and scramble the beaten eggs until fully cooked. Mix with the vegetables.
- Add the cooked jasmine rice to the skillet and break up any clumps. Stir to combine.
- In a small bowl, whisk together the teriyaki sauce ingredients and pour over the rice mixture.
- Return the cooked chicken to the skillet, mix well, and heat through for about 2-3 minutes.
- Garnish with chopped green onions before serving.
Notes
For best results, use day-old rice for less stickiness. Feel free to customize with other proteins and vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 130mg