Chicken Teriyaki with Jasmine Rice

This flavorful chicken teriyaki with jasmine rice combines sweet and savory tastes for a delightful meal, perfect for any dinner setting.

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Step 1

Preheat the oven to 450°F and wash and dry all produce.

Step 2

Peel, then mince or grate the garlic. Core and cut the pepper into 1/2-inch slices. Cut bok choy into 1-inch pieces and thinly slice green onions.

Step 3

Rinse rice in a strainer until the water runs clear. Heat a medium pot over medium heat and add oil, rice, garlic, and half the garlic salt. Cook, stirring often, until fragrant.

Step 4

Add 1 cup of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 minutes. Remove from heat and set aside.

Step 5

In a medium bowl, stir together half the soy sauce and half the cornstarch. Pat chicken dry, then slice each breast in half. Add chicken to the bowl and toss to coat.

Step 6

Heat a large non-stick pan over medium-high heat. Add oil, then the chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer to a foil-lined baking sheet.

Step 7

Roast chicken in the middle of the oven until cooked through, 7-10 min.

Step 8

Heat the same pan over medium-high and add oil, then peppers. Cook, stirring occasionally, until beginning to soften, 2-3 min. Add bok choy, season with remaining garlic salt and pepper, and cook until tender-crisp, 2-3 min. Transfer veggies to a plate and cover to keep warm.

Step 9

Add teriyaki sauce, remaining soy sauce, remaining cornstarch, sugar, green onions, and water to the pan, then whisk to combine. Bring to a gentle boil over medium and cook until sauce thickens slightly. Remove from heat.

Step 10

Thinly slice chicken. Divide rice between plates, top with veggies and chicken, and spoon sauce over chicken. Sprinkle remaining green onions over top.