This Sriracha Teriyaki Chicken with Vegetables and Rice recipe is another delicious entry into our Rice Recipe Contest with Mighty Rice, the rice that's non-GMO project verified, gluten-free, and safe for diabetics. This is the second recipe submitted by reader Darius and the great part about this one, other than the fact that it's simple to make and packed with flavor, is that you can make it vegetarian by just omitting the chicken. We tested it out both ways!
7 tbsp Sriracha teriyaki sauce (we used Robert Rothschild)
4 carrots peeled and sliced
1 tsp fresh minced ginger
1 cup bean sprouts
1 clove garlic minced
1 cup red onion julienne
1 cup broccoli
1 cup cauliflower
1 cup peas
1 cup mixed baby sweet peppers julienne
1 cup cubed grilled chicken
1 cup of cooked rice (cook according to the box or your rice cooker)
3 tbsp canola oil
salt & pepper to taste
Heat a Wok pan on high and add oil.
Once oil is heated, add your vegetables and chicken and cook for 10 minutes consistently tossing in the Wok pan.
Add your pre-cooked rice and cook for 10 minutes and continue tossing.
Last add the Sriracha teriyaki sauce and cook for an additional 10 minutes making sure all ingredients are coated in sauce..
We garnished ours with mint leaves.