Citrus Chicken & Rice Teriyaki
Submitted by mone
Teriyaki-marinated chicken stir-fried with rice, sesame seeds, walnuts, and fresh orange and lemon segments. A quick Japanese-inspired weeknight dinner with sweet citrus and savory umami in every bite.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
2 hrsMarinate, slice, stir-fry, done. This Japanese-inspired chicken and rice comes together fast once you’ve given the chicken its soak in teriyaki sauce.
Thin strips of marinated chicken hit a hot skillet with peanut oil, then get tossed with cooked rice, toasted sesame seeds, chopped walnuts, and a punch of ground ginger.
Fresh orange sections and lemon slices folded in at the end bring a bright, juicy pop that cuts right through the salty-sweet teriyaki glaze.
Pro Tips
- Use day-old rice for the best stir-fry texture. Freshly cooked rice can turn mushy in the pan.
- Slice the chicken thin and uniform so it cooks evenly in just 5 minutes.
- Toast the walnuts in a dry pan before adding them for extra crunch and depth.
- Add the citrus last and just toss to combine. Cooking it will turn the fruit bitter.
Ingredients
Directions
Combine chicken and ½ cup teriyaki sauce in bowl.
Refrigerate for 1 to 2 hours.
Drain chicken; slice into thin strips.
Stir-fry chicken in oil in large skillet over medium-high heat 5 minutes until cooked through.
Add sesame seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to heat through.
Add orange and lemon. Serve.
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