Teriyaki Ginger Chicken Stir Fry

About This Recipe

It doesn’t get quicker than a stir fry meal.  If you buy frozen, precooked chicken this meal can be made in minutes.  Using a bottled teriyaki sauce also makes it super quick and easy.

Ingredients

• 2 ½ lbs boneless skinless chicken breast
• 20 oz broccoli (fresh or frozen)
• 1 lb green beans
• 2 Tbsp olive oil
• ½ cup teriyaki ginger sauce (I use the Kikkoman Teriyaki Triple Ginger sauce)
• 1 Tbsp sesame seeds
• 2 ½ cups cooked rice
• Salt and pepper to taste

Instructions

1. Cook enough rice to have 2 ½ cups of cooked rice. 1 cup of uncooked rice will yield around 3 cups of cooked rice.
2. Butterfly (or pound with a meat tenderizeyour chicken so that it is not so thick and it will cook faster. Cut all the way through so you have 2 pieces. (Butterfly means to cut down the middle so you can open it like a book).
3. Lightly season the chicken with salt and pepper.
4. Add 1-2 Tbsp of of olive oil to a grill pan or skillet over medium high heat and cook the chicken in batches if necessary to prevent overcrowding. It has finished cooking when the inside is no longer pink and reaches an internal temperature of at least 165°F.
5. Let it rest for a few minutes after cooking and cut into a large dice.
6. Cook the broccoli in the microwave until it is no longer frozen. It doesn’t have to be hot as you will be cooking more in the skillet.
7. Start a large pot of water over high heat. Add the green beans and bring to a boil. Boil for 5-7 minutes or until the beans have softened but still slightly crisp.
8. Add the chicken back to the skillet and pour ½ cup of the teriyaki sauce over the top. Stir to coat and then add the green beans and broccoli. Stir everything so that the vegetables can pick up the residual sauce. Sprinkle 1 Tbsp of sesame seeds over the top.
9. This recipe makes 5 servings. To each of your containers add ½ cup of rice and divide the stir fry evenly.