Chicken Teriyaki with California Medley Vegetables
(Disclaimer: I'm an affiliate for Amazon, and thus any and all purchases made from links on this page provide me with a small commission at no extra cost to you. Thanks! 😀)
INGREDIENTS
• Pack of Boneless Skinless Chicken Thighs 🍗
• 16 oz. Bag of Frozen California Medley Vegetables 🥦
• 2 Cups of White Rice 🍚
• Teriyaki Sauce ✨
• 1 Tablespoon of Olive Oil 🎇
INSTRUCTIONS
1) Put two cups of white rice and four cups of water in a highly recommended rice cooker.
(When my rice cooker has about ten minutes left, I start to make the chicken and vegetables.)
2) In a large pan, add olive oil and bring to medium-high heat.
3) Add the chicken thighs and sprinkle with chicken seasoning; cook about 5–6 minutes per side until golden brown.
4) Bring a small pot of water to boil and add the bag of California medley vegetables.
5) Cook vegetables for about 5–6 minutes (or as instructed on bag) and then strain the water.
6) When all is done, grab a large bowl or plate and add the white rice, chicken thighs, and vegetables.
7) Drizzle with as much teriyaki sauce as you’d like, and enjoy the deliciousness!
ETC.
Someday I’d like to make my own teriyaki sauce, but for convenience, I am currently obsessed with the teriyaki sauce sold at good old Aldi.
VARIATIONS
You can make this with brown rice as well, and can add whatever vegetables you think sound good!
