Quick Teriyaki Chicken And Rice Bowl Recipe

About this recipe

A flavorful and easy-to-make dinner featuring tender chicken, savory teriyaki sauce, and a medley of vegetables served over fluffy white rice. Perfect for busy weeknights!

Ingredients

• - Chicken Breast Fillets
• 400G Natco Rich & Creamy Coconut Milk, 400G
• - Ktc Vegetable Oil
• 250 Ml Kikkoman Less Salt Soy Sauce
• 10 Kg Pegasus Aaa Jasmine Fragrant Rice 10kg
• 640G Birds Eye Country Mixed Vegetables

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
2. 2. Add 500 g of chicken breast, cut into bite-sized pieces, to the skillet. Cook for 4 minutes on each side or until fully cooked through. Remove the chicken from the skillet and set aside, covering to keep warm.
3. 3. In the same skillet, add 1 can (about 300 ml) of coconut milk, 3 tablespoons of soy sauce, and 1 cup of water. Stir until the mixture is well combined and bring it to a boil.
4. 4. Add 2 cups of uncooked jasmine rice and 1 package (about 300 g) of mixed frozen vegetables to the skillet. Stir to combine.
5. 5. Place the cooked chicken pieces on top of the rice and vegetable mixture. Cover the skillet with a lid, reduce the heat to low, and cook for 5 minutes or until the rice is tender and the vegetables are heated through.
6. 6. Remove the skillet from heat, fluff the rice with a fork, and serve hot.