Chicken Teriyaki with Brown Rice
Serving Size / Yield
- 1 lb. boneless, skinless chicken breasts, sliced into strips
- 2 C. frozen broccoli florets
- 1 tbsp. olive oil
- 1 1/2 C. water
- 1/3 C. salted peanuts
- 2 C. instant brown rice, uncooked
- 1/3 C. teriyaki sauce
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
Place the olive oil in a large skillet and allow to heat over medium high heat.
Once the oil is hot, add in the chicken and cook for 5-10 minutes stirring occasionally.
Add in the teriyaki sauce, water, and garlic powder. Stir well.
Allow the mixture to reach a boil and then add in the broccoli, rice, and peanuts.
Cover and cook for 5 minutes over low.
Remove from the heat and fluff.