Teriyaki Rice Bowl

Serving Size: 
1 cup
  • 2 teaspoons cooking oil
  • 3/4 pound boneless chicken, beef, or pork, cut into strips
  • 2 cloves garlic, minced or 1/4 teaspoon garlic powder
  • 2 cups water
  • 1/2 cup low-sodium teriyaki or soy sauce
  • 2 cups uncooked minute brown rice
  • 1 14- to 16-ounce package frozen stir-fry vegetables
  1. Wash hands.
  2. Heat oil in large nonstick skillet on high heat.  Add chicken or other meat and garlic. Cook and stir 5 to 10 minutes.
  3. Add 2 cups water and the teriyaki sauce; stir. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover. Simmer 5 minutes.
  4. Stir in frozen vegetables. Heat until vegetables are hot, about 5 minutes.
  5. Let stand 5 minutes. Fluff with fork.
  • Use leftover—or planned-over—cooked meat, if desired.
  • Freeze individual portions for lunch if a microwave is available for reheating.


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