| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 chicken breast frozen or fresh
- 1 cup jasmine rice
- 1 zucchini
- 1 large carrot
- 1 yellow squash
- 1 bag frozen mixed asian veggies the kind you can steam in the microwave
- 1 cup teriyaki sauce
- soy sauce to taste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- Wasabi peas, Chow Mein noodles, and over easy egg for toppings this is optional, but makes it even better
Ingredients
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Instructions
- Bake frozen chicken using directions on package, or cook through in skillet.
- Once cooked, cube into small pieces.
- Slice zucchini, carrot, and squash into disks and then slice each disk in half. Toss in olive oil, salt & pepper.
- Spread zucchini, carrots, and squash on a cookie sheet and bake for 10-15 minutes @ 425 degrees F. (until roasted and tender).
- Cook your rice and set aside. (I find a rice steamer is easiest).
- Cook microwave veggies as bag instructs, set aside.
- Heat 1/2 tablespoon of olive oil in a deep skillet on stove top.
- Toss the chicken, all of the veggies, 1/2 cup of teriyaki sauce, and soy sauce to taste in the skillet until hot and combined.
- Now it’s time to build your bowl!!
- Place your rice on the bottom of your bowl.
- Pour your Stir Fry over rice.
- Top with optional toppings.
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