Teriyaki Chicken Skewers with Veggie Fried Rice

Name: Teriyaki Chicken Skewers with Veggie Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1.5 pound chicken breast (cut into 1-inch cubes); 0.5 cup soy sauce; 0.25 cup honey; 1 tablespoon rice vinegar; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 teaspoon cornstarch; 2 tablespoon vegetable oil; 8 wooden or metal skewers; 3 cup white rice (cold, day-old if possible); 0.5 cup frozen mixed vegetables; 2 green onions (chopped); 1 tablespoon sesame oil

Juicy chicken skewers glazed in a homemade teriyaki sauce, served alongside a speedy vegetable fried rice, bringing a taste of the islands to your table.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Hawaiian
Difficulty: Easy
Cost: $3.26/serving

Dietary

Egg-Free
Dairy-Free
Nut-Free
High-Protein

Ingredients

1.5 pound chicken breast (cut into 1-inch cubes)
0.5 cup soy sauce
0.25 cup honey
1 tablespoon rice vinegar
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 teaspoon cornstarch
2 tablespoon vegetable oil
8 wooden or metal skewers
3 cup white rice (cold, day-old if possible)
0.5 cup frozen mixed vegetables
2 green onions (chopped)
1 tablespoon sesame oil

Instructions

If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated fresh ginger, minced garlic, and cornstarch to create the teriyaki sauce. Set aside 1/4 cup of the sauce for later.
Add the cubed chicken breast to the remaining teriyaki sauce in the bowl and toss to coat. Thread the chicken onto the skewers, about 4-5 pieces per skewer.
Heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. Add the chicken skewers and cook for 3-4 minutes per side, turning frequently, until chicken is cooked through and lightly charred. Brush with the reserved teriyaki sauce during the last minute of cooking for extra glaze.
While the chicken cooks, prepare the quick veggie fried rice. Heat the remaining 1 tablespoon of vegetable oil in a separate large skillet or wok over medium-high heat. Add the frozen mixed vegetables and sauté for 3-4 minutes until tender-crisp.
Add the pre-cooked white rice to the skillet with the vegetables. Stir-fry for 3-5 minutes, breaking up any clumps, until heated through. Stir in the sesame oil and half of the chopped green onions.
Serve the teriyaki chicken skewers with the quick veggie fried rice, garnished with the remaining chopped green onions.

Notes

Ensure your pre-cooked rice is cold for the best fried rice texture. If you don't have skewers, you can cook the chicken cubes directly in the skillet.

Nutrition (per serving)

Calories: 556
Protein: 45.3 g
Carbohydrates: 62.6 g
Fat: 14.8 g
Fiber: 1.8 g
Sodium: 2051 mg
Saturated Fat: 2.2 g
Sugar: 18.2 g
Cholesterol: 120 mg