Ingredients
- 0.75 lb Boneless, skinless chicken breast
- 3 cup Broccoli florets
- 2 cup Cooked white rice
- 0.5 cup Teriyaki sauce
- 1 tbsp Sesame oil
- 1 tsp Sesame seeds
- 1 stalk Green onion
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Instructions
- If using uncooked minute rice, prepare 2 cups according to package directions. If using pre-cooked rice packets, heat them according to instructions.
- Cut chicken breasts into 1-inch bite-sized pieces.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
- Add broccoli florets to the same skillet. Add 1/4 cup of water, cover, and steam for 3-5 minutes, until tender-crisp. (Alternatively, microwave broccoli for 3-4 minutes with a splash of water).
- Return the cooked chicken to the skillet with the broccoli. Pour in the teriyaki sauce. Stir to coat everything evenly and cook for 1-2 minutes until the sauce slightly thickens and is heated through.
- Divide the cooked rice into two bowls. Top each with the teriyaki chicken and broccoli mixture.
- Garnish with sesame seeds and sliced green onions, if desired, before serving.