Tender chicken and crisp veggies are surrounded with a flavorful homemade teriyaki sauce that sits on a bed of nutty short grain browin rice. This lunch/dinner is healthy, satisfying and makes a great freezer meal for busy weeknights.
Cut chicken into 1 inch pieces. Heat a wok or large frying pan over high heat. Add 1 tablespoon of toasted sesame oil and once the pan just begins to smoke, add half of the chicken. Cook stirring occasionally until chicken is cooked through, about 4-5 minutes. Repeat process with second half of chicken.
Reserve a 1/2 cup of teriyaki sauce and add the remaining sauce to the cooked chicken pieces.
Add a scoop of rice to individual serving bowls along with 1 or 2 scoops of veggies. Layer on a few scoops of chicken and drizzle reserved teriyaki sauce over veggies and chicken. Garnish with chopped green onions and sesame seeds.
Cooking time is with the longer cooking time of short grain brown rice. If using Jasmine rice or pre-cooked rice cooking time will only be 20-25 minutes.
Note #2- For fresh veggies use 1 pound broccoli florets, 2 bell peppers (cut into bite sized pieces) and 1 10 ounce bag of shredded carrots.
Note #3- Homemade short grain brown rice takes approximately 1 hour to make. Pre-making the rice and then freezing will shorten the preparation time dramatically.
Note #4- See Prepare and Cook the Veggies (step 2) section above in post for instructions on how to steam or stir fry veggies.
Note #5- This homemade teriyaki sauce recipe as a deep rich flavorful that works beautifully with this recipe. Additionally, it only has a 10 min preparation time and a 5 minute cooking. However, 1- 1 1/2 cups of bottled teriyaki sauce may be used in its place.