Teriyaki Chicken Rice Peppers
A delightful dish featuring succulent chicken, vibrant bell peppers, and rich teriyaki sauce, perfect for busy weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 2 pieces chicken fillets, diced
- 1 cup teriyaki sauce Use gluten-free options if needed.
- 1 cup rice Long-grain white rice, jasmine, or brown rice recommended.
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 tablespoon olive oil For heating the pan.
- 2 pieces green onions, chopped For garnish.
- to taste tablespoon sesame seeds For garnish.
Instructions
Preparation
- Gather all your ingredients, dice the chicken fillets, slice the red and green bell peppers, and chop the green onions.
- Cook the rice according to package instructions.
Cooking
- In a large pan, heat the olive oil over medium heat until it shimmers.
- Add the diced chicken to the pan and cook until browned and cooked through, about 5-7 minutes.
- Pour in the teriyaki sauce and stir to coat the chicken, then reduce the heat and let it simmer for 10 minutes.
- Add the sliced bell peppers to the pan and toss gently, cooking until they are just tender, about 3-5 minutes.
- If the sauce thickens too much, add a splash of water to adjust the consistency.
Serving
- Serve the teriyaki chicken and peppers over the prepared rice.
- Garnish with chopped green onions and sesame seeds.
Notes
Serve with steamed vegetables or a simple salad for a complete meal. This dish is great for meal prepping.