Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup teriyaki sauce
- 1 cup uncooked jasmine rice
- 2 medium potatoes, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with teriyaki sauce and let sit for 15 minutes.
- Cook the rice: In a pot, bring 2 cups of water to a boil, add rice, reduce heat, and simmer for 15 minutes until fluffy.
- Prepare the potatoes and peppers: In a skillet, heat 1 tablespoon oil over medium heat, add diced potatoes, and cook for 10 minutes until golden. Add sliced peppers and cook for another 5 minutes.
- Fry the chicken: In another pan, heat 1 tablespoon oil, add marinated chicken, and cook for 8-10 minutes until crispy, stirring occasionally. Mix in cornstarch for glaze.
- Combine: Serve the crispy chicken over rice with potatoes and peppers on top.
Notes
For extra crispiness, double-fry the chicken. Ensure chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 55g
- Protein: 28g