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Teriyaki Chicken Rice Bowls | realmomkitchen.com

Teriyaki Chicken Rice Bowls


  • Author: Laura

Ingredients

Scale
  • Oil (I use canola)
  • 1 lb boneless skinless chicken breasts or thighs, cut up into bite sized pieces
  • 3 cups frozen stir-fry vegetables
  • ¼ cup teriyaki sauce (see recipe below)
  • 3 cups of steamed rice
  • Additional teriyaki sauce, if desired

Instructions

  1. Place a little oil in the bottom of a wok or non-stick skillet over medium heat.  Give the oil and pan a minute or two to get hot.
  2. Then add your chicken to the pan and cook for a few minutes.
  3. Add 1-2 Tbsp of teriyaki sauce and for 3 minutes more until the chicken is fully cooked.
  4. Add the frozen veggies to the pan.  Cover and cook for 5 to 7 minute more, stirring every couple of minutes, until veggies are heated through.
  5. Add the remaining teriyaki sauce to the mixture and serve over the rice.  Serve with additional teriyaki sauce if desired.
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