Teriyaki Chicken with Rice and Cooked Vegetables

Ingredients

• Chicken150 g
• Rice1 cup (200 g)
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Corn1/4 unidad (63 g)
• Teriyaki Sauce1 tablespoon (14 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1/3 clove (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Shell the corn and place in a pot of boiling water for 12-15 minutes.

3. 3

   Step 3

   Meanwhile, dice the carrot and when there are 6 minutes left to remove the corn, add the carrot and peas to the pot.

4. 4

   Step 4

   Once tender, remove and drain.

5. 5

   Step 5

   Separately, heat the pan over high heat. While heating, season the chicken with salt and pepper and season with garlic paste or powder.

6. 6

   Step 6

   Once heated, pour in the oil and add the chicken. Cook over medium heat for 4-5 minutes per side, depending on the thickness of the piece.

7. 7

   Step 7

   When chicken is flipped, season with teriyaki sauce.

8. 8

   Step 8

   Serve the teriyaki chicken with rice and vegetables on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Teriyaki Chicken with Rice and Cooked Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.