Keith and I are always looking for yummy, quick and easy meals to prepare. They must also be small space friendly. I tend to be really picky, and typically don’t like Asian food because much of it has soy sauce, and that is not my favorite. I have committed to trying new things, and this is one I love!
If you’re craving the sweet and savory taste of teriyaki chicken without the hassle of making the sauce from scratch? This recipe is for you! Let’s simplify dinnertime with a store-bought teriyaki sauce shortcut.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1/2 cup store-bought teriyaki sauce
- 1 tablespoon water
- 1 bell pepper, diced
- 1/2 white onion, diced
- 1 can water chestnuts
- 1 cup snow peas
- 1 Bag Ben’s Original Jasmine Rice
- Olive Oil
- Sesame seeds, for garnish
Instructions:
- Prepare the chicken: Dice chicken breasts into bite size cubes.
- Vegetables: Dice all vegetables into bite size pieces.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the chicken and olive oil (maybe 3-4 tablespoons). Cook until browned and cooked through. Set chicken aside in a bowl.
- Sautee vegetables: Vegetables cook for different time lengths so here’s the order I do ours. Onions (About 5 minutes or until edges are brown), Add bell peppers to onions (Cook about 4 minutes, until peppers are slightly tender, Add snow peas and water chestnuts to mix and cook 4 minutes.
- Add Sauce, Chicken, Rice: Pour the teriyaki sauce, chicken and rice into the vegetable mix. Bring to a simmer.
- Serve: Serve the chicken teriyaki hot, garnished with sesame seeds if you like.
This is a great meal that takes roughly 30 minutes to prepare. We picked the vegetables that we like, but you can switch it up with broccoli or cauliflower if you prefer. We utilize just one pan for cooking the whole meal so cleanup is a breeze.
Did you make this recipe? What are you thoughts? I’d love to know what you think, be sure to comment below! Check out other recipes on our Kismet Kitchen page.
