Chicken Teriyaki
Ingredients:
1 lb chicken thighs
Bag of frozen stir fry veggies
½ cup of teriyaki marinade
1 cup of uncooked jasmine rice
2 tsp garlic powder
Salt to taste
Instructions:
Prepare the Jasmine Rice:
Rinse the jasmine rice under cold water until the water runs clear.
Add the rinsed rice to the Instant Pot along with 1 ¼ cups of water (adjust water ratio as per your Instant Pot's recommendation for rice).
Secure the lid, set the valve to sealing, and cook on the manual setting for 5 minutes. Allow natural release for 10 minutes before quick releasing any remaining pressure. Fluff the rice with a fork and set aside.
Cook the Chicken:
Season the chicken thighs lightly with salt and 1 teaspoon of garlic powder.
Heat a large pan over medium-high heat. Add the chicken thighs and cook until golden brown and cooked through, about 5-7 minutes per side, depending on thickness.
Remove the chicken from the pan and let it rest for a few minutes. Then, cut into bite-sized pieces.
Sauté the Vegetables:
In the same pan used for chicken, add the frozen stir fry vegetables. Sauté over medium heat until they start to soften and brown slightly, about 5-8 minutes.
Season the vegetables with the remaining 1 teaspoon of garlic powder and salt to taste.
Combine with Teriyaki Marinade:
Reduce the heat to low and add the teriyaki marinade to the vegetables. Stir to combine.
Add the cut chicken back into the pan with the vegetables and marinade. Stir well to ensure the chicken and veggies are evenly coated with the teriyaki sauce.
Increase the heat to bring the mixture to a simmer for 2-3 minutes, allowing the flavors to meld.
Serve:
Divide the cooked jasmine rice among four plates. Top with the teriyaki chicken and vegetable mixture.
Serve hot, optionally garnishing with sesame seeds or sliced green onions for extra flavor and texture.
Nutritional Facts Estimate (Per Serving):
Calories: ~500-550 calories
Protein: ~30g
Fat: ~10-15g
Saturated Fat: ~3g
Carbohydrates: ~70-75g
Dietary Fiber: ~3-4g
Sugars: ~10-12g (mainly from the teriyaki marinade)
Sodium: ~800-1000mg (varies greatly depending on the teriyaki marinade used)
Note: These nutritional estimates are based on general values for the ingredients listed. The actual nutritional content can vary depending on specific brands and preparations of teriyaki marinade, the size of the chicken thighs, and the mix of vegetables in the stir-fry blend. For the most accurate nutritional information, consider calculating with the specific products you use.
