Chicken Teriyaki Pan

Summary

Ingredients

• 2 chicken breasts, approx. 300 g
• 2 cloves garlic)
• 1 teaspoon ginger root, chopped
• 480 ml water
• 200 g basmati rice
• 120 ml soy sauce
• 80 g honey
• 150 g broccoli
• 120 g carrot (s)
• 1 medium bell pepper (s), red
• 1 tablespoon olive oil
• 2 tablespoon sriracha sauce
• some cornstarch
• Salt and pepper

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Instructions

1. Cut the chicken breasts into thin strips. Chop the garlic and ginger finely. Cut the bell pepper, carrots, and broccoli into bite-sized pieces.
2. Heat the olive oil in a large pan over medium-high heat. Fry the chicken strips for 4-5 minutes until browned on both sides. Season with salt and pepper. Add the garlic and ginger and cook for 2 minutes. Pour in the water and add the rice, then cover with a lid.
3. When the mixture comes to a boil, reduce the heat to low and simmer for 15 minutes, stirring every 3-4 minutes, until the rice is tender and water is mostly absorbed.
4. Add the broccoli, carrots, and bell pepper to the pan. Stir in the soy sauce, honey, and sriracha sauce. Cook for 3-4 minutes over medium heat, stirring occasionally, until vegetables are tender-crisp.
5. If excess liquid remains, mix a small amount of cornstarch with water to make a slurry and stir into the pan until thickened, about 1 minute. Season with salt and pepper to taste.
6. Serve immediately while vegetables are still crisp.