1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup teriyaki sauce
1-2 tbsp sriracha (adjust to taste)
1 tbsp sesame seeds (for garnish)
2 green onions, sliced (for garnish)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
1/4 tsp salt
Instructions:
Cook the Jasmine Rice:
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
Cook the Chicken:
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes or until cooked through. Remove the chicken from the skillet and set aside.
Stir-Fry the Vegetables:
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