Easy Weeknight Teriyaki Chicken
Great weeknight meal in under 30 minutes. Easy teriyaki chicken with mixed vegetables served with steamed white rice.
Ingredients
- 1 1/2 pounds boneless chicken breasts cut into 1 inch cubes
- 2 Tablespoon olive oil
- 1 cup white rice
- 2 cups water
- 1 Tablespoon butter or magarine
- 12 ounce frozen vegetable medley
- 8 ounce teriyaki sauce
- 1 Tablespoon honey
- 1 Tablespoon hoisin sauce
- 1 teaspoon ginger freshly grated
- 1 teaspoon red chili flakes
- 1 Tablespoon sesame seeds
Instructions
- Add 1 cup of rice, 2 cups of water, and 1 T of butter to instant pot and cook rice on the rice setting. You can also follow instructions on the package of rice.
- Heat 2 T of olive oil on medium in large skillet. Cut chicken breasts into 1 inch cubes. Add chicken to hot skillet.
- While chicken cooks, whisk together teriyaki sauce, honey, hoisin sauce, ginger, and red chili flakes. Cook chicken until chicken is white on all sides and turning brown. Stir in sauce and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
- While chicken is simmering in sauce, heat frozen vegetables according to instructions on package. Once chicken has simmered for 15 minutes, stir in steamed vegetables and let simmer for 2 to 3 more minutes.
- Sprinkle sesame seeds on top of chicken. Serve with white rice.