Chicken Teriyaki
Cooking Mode
1 tbsp. Vegetable oil
1 lb Boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
1 cup Chopped yellow onions
2 Red peppers, diced
2 cups Fresh white button mushrooms, sliced
4 cups Broccoli florets
3 tbsp Water
1 jar VH® Teriyaki Stir-Fry Sauce
2 cups Jasmine Rice, cook according to package directions
1 tbsp. Vegetable oil
1 lb Boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
1 cup Chopped yellow onions
2 Red peppers, diced
2 cups Fresh white button mushrooms, sliced
4 cups Broccoli florets
3 tbsp Water
1 jar VH® Teriyaki Stir-Fry Sauce
2 cups Jasmine Rice, cook according to package directions
Directions
1Cook Jasmine Rice according to package directions
2Heat oil in a large saucepan over medium-high heat. Carefully add chicken and cook for 5 minutes or until lightly browned. Transfer to a plate.
3Add onion, red pepper, mushrooms, broccoli and water. Cover and steam for about 5 minutes or until vegetables are tender. Add VH® Teriyaki Stir-Fry Sauce; bring to a boil. Reduce heat to medium-low; return chicken to wok.
4Simmer for 5 minutes or until chicken is cooked through.
5Serve over rice and enjoy!
Disclaimer
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Personal Note
Personal Note
