Instructions

• Heat 1 tablespoon sesame oil in a large skillet with high sides over medium-high heat until shimmering.
• Add 1 pound boneless, skinless chicken breasts (cut into 1-inch chunks). Cook, stirring occasionally, until the chicken is cooked through and no pink remains in the center, about 5–7 minutes.
• Add 2 cups uncooked brown rice, 3 1/2 cups water, 1/4 cup teriyaki sauce, 3 tablespoons low-sodium soy sauce, 1/2 cup shredded carrots, 1/3 cup chopped green onion, and 1/2 cup snow peas to the skillet. Stir to combine.
• Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes, or until the brown rice is tender and most of the liquid is absorbed.
• Stir in 1 cup broccoli florets, cover again, and continue to simmer for about 4–6 minutes more, or until the broccoli is tender and there is no visible liquid remaining.
• Remove from heat, spoon the chicken teriyaki rice into serving bowls, and enjoy.