Teriyaki Chicken with Vegetables and Jasmine Rice Recipe

• 4 cups cooked white or brown rice
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium head broccoli, chopped
• 2 large carrots, sliced
• 2 tbsp olive oil
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• ½ cup chicken broth
• 1 cup teriyaki sauce
• 3 cups cooked rotisserie chicken, shredded

1. Heat a large pot or Dutch oven over medium heat and add the olive oil. Add the diced red bell pepper, zucchini, broccoli, and sliced carrots. Cook, stirring frequently, for 6–8 minutes or until the vegetables are tender-crisp.
2. Stir in the cooked rice, minced ginger, and minced garlic, combining everything well.
3. Add the chicken broth and teriyaki sauce, stir to combine, then let the mixture simmer for about 5 minutes, stirring occasionally so the sauce coats the rice and vegetables.
4. Fold in the shredded rotisserie chicken and warm through for a minute or two. Taste and adjust seasoning if desired, then serve hot.

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Nutrition

Nutrition information is automatically calculated and should be used as an approximation.