Quick lunch before heading out for deliveries! Hawaiian Teriyaki Chicken Breast with steamed veggies over steamed Jasmine Rice and a little bit of hot broth on the side! Yummo! It’s so simple, quick and tasty!
- Add the rice, water, salt and rice wine vinegar to a saucepan over medium heat. Bring the rice to a boil, then reduce heat to low, cover and simmer for 12 minutes.
- Meanwhile, add 1” of water to a medium saucepan over high heat and place steamer basket inside. Fill with the vegetables and season with a sprinkle of salt. Cover and steam until tender. About 6 minutes. Vent the lid and set aside.
- Meanwhile, season the chicken with the spices, salt and pepper while you heat a skillet over medium-high heat. Add a drizzle of olive oil and add the chicken; searing until the internal temperature reaches 165° F and juices run clear. About 3 minutes per side, then remove from the pan and tent with foil.
- Scoop the cooked rice into the bottom of a bowl and add the vegetables over top. Slice the chicken and place over the vegetables. Heat the teriyaki sauce and pineapple juice in a small saucepan over medium heat until heated through. Drizzle over the chicken and vegetables, then sprinkle with sesame seeds.
Looking for a side dish? Try one of these recipes!